Tacos with Prawns, Butterhead Lettuce, Brie, Tomatoes and Red Onions.

To be honest I do not have Lunch very often but I do enjoy it nonetheless. It is half way through to day therefore of course you need a little pick me up. It is a bit like a mid morning Brunch cutting through the morning and Tea Time to cut through the afternoon. It is a re-fuel zone, the hour if we have a hour for it to recharge one's battery as per say.

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Piémontaise Salad. Simple yet delicious and lush.

Lunch doesn't have to be overly complicated like a Dinner. It doesn't have to be a three courses affair like in the old days. Even Dinner does mostly consist of a Main Course nowadays apart when you want to remain on top of it all and do succeed to manage an ectic and busy life but also to feed yourself properly. However Food on the go did become a habit for many like Sandwiches for exemple at Lunch Time or Break.

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Sandwiches for Lunch are a convenience when one is on the go.

But Sandwiches can pack a lots of humpf and lots of flavours beside giving you energy for the rest of the day. Therefore they shouldn't be knocked out off the quick Lunch pedestal. I have good memories of eating the good Ham, Cheese, Lettuce and Tomatoes Baguette Sandwiches in my Childhood during road trips: No complaint there.

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 Baguettes Sandwiches: a fulfilling Lunch.

Speaking of Sandwiches, all the Ingredients are important from the Bread to the filling passing by the Sauce, Cheese or Butter being used. Sandwiches we do have on Shops and Supermarkets shelves are not despirited but they are usually the same range of types: Eggs and Cress, BLT, Ham and Cheese, Cheese and Branston Pickle... The choice can become same-ish. This is when a home made Sandwich to put in a Lunch Box or not, can be a little bit more creative.

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  When you can indulge yourself into a Home Made Sandwich. Between slices of Wholemeal seeded Bread, you can have layers of Butterhead Lettuce, Emmental Cheese slices, Beefheart Tomatoes (The Largest one, also called Beefsteak Tomatoes, one variety is called the Marmande), Honey rasted Ham slices, and Red Onions. This is a double decker Sandwich that will see you through the day up until Dinner time.

However for me Lunch doesn't mean automatically Sandwiches, it can also mean Burgers and Bagels. When I had to rush around during my University years, I did relish upon a Big Mac on occasion or a good Bagel full of Cream Cheese and Smoked Salmon: Food on the go. However beeing an Author now and working from home, I have the possibility to make my own Burgers and Bagels for Lunch. It gives you the scope to experiment with flavours, Ingredients and Breads.

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Venison Home Made Bagel Burger, with Blue Cheese and Baby Gem Lettuce.

When the warm and hot days are upon us, I prefer for Lunch to have a Salad, it can be Classic ones like the Caesar Salad, the Waldorf, the Piémontaise or the Salade Niçoise. But it can also be just some random creation of mine coming from what I did grow in my Garden or what I do have at hand. Simple or complicated a Salad can be so very satifying for a Lunch.

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Home Made Salad of White Chicory, Baby Gem Lettuce (Chopped), Saucisson Sec, Gherkins, Cherry Tomatoes, Parsley with a French Vinaigrette.

The matter of fact is that you be ever so creative with your Lunch if you have it at home or away from home. A Lunch box is always a useful thing to have in one's home. You can prepare your Lunch on the go in advance or to deal with leftover of a good meal for the next day. It is a world of possibilities but also of discovery and creation.

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Using leftovers of Gorgonzola Cheese and Green Beans in a simple Salad of Gem Lettuce and Spinach. Add Croutons and a Dressing and you do have a nice little Lunch on the plate.

Now I did say about Lunch being simple and I do prefer it that way, however I come from a time and a culture that closed the shops and schools for a couple of hours for people to have a proper Lunch. It meant to be able to take a seat and have a proper and decent meal. Dare I say it was the slow pace days. You rejoined with either your Friends or Family and take a proper break.

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Chicken Liver Salad with Tomatoes, Yellow Sweet Peppers, Butterhead Lettuce, Basil and an Italian Dressing.

Strangely enough, I remember of my School days and Boarding School days Lunches at the canteen being most often than not offals. Like my Man I tend to qualify them as the awful Offals.  I have dreadful memories of Hearts and Brains where I refused to eat them and the Dinner Lady refusing to let me go to the playground if I did not finish my plate. I was a very fussy eater and most of the time I would wait patiently in front of my plate not touching it up until the bell rang to call us back to our classes then the Dinner Lady couldn't retain me.

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Chicken Liver Paté spreand upon Sourdough Bread.

However I am not adverse to Liver as long as it is not cooked to death like the leather sole of a shoe. Liver, Mash Potatoes and Onion Gravy make a satisfying Lunch. Another way I like Liver is within a Salad. In a Paté, which you can spread upon your Bread of choice is also another way to eat Liver for a quick but substantial Lunch. One Ofal I was adverse to was the Kidney. I didn't like the taste of them in my Chilhood nor the thought of them.

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Fried Liver, Mash Potatoes and Onion Gravy.

But I happened, for Lunch in a nice Restaurant in Islington, pushed by my Friend Kay (RIP), to have to try Devilled Kidneys. It was some sort of revelation as per say. I did enjoy them very much. Although the Dish is usually either for Breakfast or Supper, I do think it does make a very decent Lunch. There is an Ofal I never tried but that I am willing to try which is Sweetbread.

In Winter, I do like to Lunch on Soups but also in Summer on cold Soups like a Gazpatcho. A Soup can be made in advance the day before then reheated the following day which is very handy. With a nice Bread to dip within, or Croutons, Soups do make a lovely Lunch. But when it concerns Lunch my tendency is to go for the old classics, tried and tested like a Leek and Potato Soup, Carrot and Coriander, Tomato and Basil, Pea and Ham...

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 Minestrone Soup for Lunch.

Then there are those Bistro type of Lunch. Coming from the Seaside, I love my Mussels. 'Les Moules Mariniéres were part of my childhood which we ate often. Nowadays I still do eat Mussels for Lunch about once a month but usually they come from Scotland. I do them either in a White Wine and Shallots Sauce or in a Garlic Butter and Chive Sauce. It is simple to do and do not take a long time to make. Mussels are also very satisfying if you are not allergic to Seafood.

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 Mussels for Lunch with Curly Parsley. If I remember right this Dish was done with creamy Garlic Butter Sauce.

Of course we can always reproduce Street Food at home Tacos, Enchiladas, Tapas, Skewers, Hot Dogs... There are so many out there to try your hand to recreate in your Kitchen for your Lunch. Most of them are fast but also easy to make which is a big plus.

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Hot Dogs: Bread, Sausage, Lettuce, Onions, Ketchup and Yellow Mustard. Simple yet satisfying.

Dare I say that one of the first things I did learn to cook was a Fried Egg. My ones are always sunny side up. I also like them a little crispy around the edges to know that the white has been rendered properly. But the Eggs still need to have that exquisite runny yellow yolk at the centre to run free upon the plate. It is a little magical moment of bliss: A little like singing along to the song "My favourite things" from the Sound of Music Film with Julie Andrews.

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The Breakfast Fry Up with fried Bread, Bacon and Eggs. It is simple yet fulfilling. It is the fuel to start the day or at least one's day. An Egg takes roughly four to five minutes to fry depending on its size, sometimes more, sometimes less.

There is one thing I will confess, which is, to like a Fried Egg with rough edges. When they are done within a ring or device so they do look neat, I think it kills the charm of the good old Egg coming from a proper Farm, from a Farm where the Chicken are roaming outdoors. My Grand Parents (RIP) lived most of their lives in Bourg en Bresse and there in the Bresse area of France the Chicken graze the grass, the green green grass, and you can taste the difference with the Chicken from a battery Chicken and from a Farm Egg from a battery Egg.

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A Poulet de Bresse, de Bourg en Bresse, happy roaming in a field of clovers.

There are a variety of Eggs to be pan fried but being rather conventional I tend to stay in the realm of Chicken Eggs. However I venture very often in the kingdom of the rich Duck Egg with that bountiful dark yellow Yolk. If I do poach a Duck Egg more than I do fry it, I am still doing it often for the ratio between the white and the yolk. There is less white in a Duck Egg. The star there is truly and simply the luscious Yolk. A Duck Egg is full of proteins and different vitamins which is a plus. 

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 Duck Eggs are of course larger than Hen's Eggs. 

If Duck Eggs may be harder to get because they are not the normal standard Egg, they are still worth the while to have and eat. The Fried Duck Egg add a touch of luxury upon an Easter Breakfast of Grilled Asparagus, and Shaved Truffles. Garnish with a little Chives, Black Pepper and Sea Salt as a finish then now we are talking simply of very simple lush Brunch.

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Pan Fried Duck Egg upon Chips served with a good dollop of Lemon Mayonnaise, seasonned and garnished with chopped Parsley. This is a satisfying simple Lunch.

However I tried my hand to cook Quail Eggs as well. Sometimes it was successful and sometimes it was not. Is it that they are too small for my clumsy fingers...? Or is it that the matter of time is seriously reduced when cooking them? Hence you do need to keep an eye upon the clock and upon the Egg. This is a balancing act which one might crack: May it be the Quail Egg or you with a smile upon your face? But Fried Quail Eggs are quaint and definitely suitable to create Canapés and Appetizers.

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Home Made Crostinis with Fried Quail Eggs topped with red Herrring Roe. It is simple and a rustic Canapé to be enjoyed.

They are plenty of ways to taste Fried Quail Eggs. I would say they are dainty but nice; that it is a taste the difference matter. Fried Quail Eggs can make a Bruschetta sing a little bit more for a nice Brunch or even Starter for Dinner time. With very little imagination, you can cover your Olive Oil oven toasted slice of Bread (Sourdough, Ciabatta or Baguette), with a Cream Cheese which is seasoned with added Ingredients of your choice (Chilli Flakes or a little pinch of Cayenne Pepper or a little Chive, or a little Dill, or a little shredded Basil, or a little chopped and roasted Garlic). On top of the whisked Cream Cheese, you can build a layer with a cured or smoked Ham (Prosciutto, Serrano, Parma Ham...even Bacon rashers). But you can also use Fish freshly cooked, smoked or cured. Then add your fried Quail Egg on top. This is an all so simple treat.

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 Mini Pesto Pizza with mini Mozzarella Balls, Cherry Tomatoes, Basil and Fried Quail Eggs. It can make a nice Starter to an Italian theme Dinner.

Now there is something with most of Eggs you can do to fry them: It is the Scotch Egg. The recipe dates from a long time ago the 1800 plus so has evolved to be ever so different. The principle of it reside, in covering an Egg with Minced Meat then to bread the result in order to Fry it. Initially it was called the scortch Egg because it was fried but enclosed. However it became the Scotch Egg in the end. The history says that it was because Scotland was a big producer of Eggs. 

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Scotch Eggs can be very dry but to have a runny yolk centre is part of the pleasure with them.

They can make a good Brunch or Lunch. Scotch Eggs are not as per say fanciful however you have a room to play there in term of cookery. Which Egg you are going to use? A Hen Egg, a large Duck Egg or a small Quail Egg...?

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Quail Scotch Eggs Salad. You can do it with Lambs Lettuce or Pea Shoots. Serve it with or without Pancetta or Lardons.  Decorate the plate with edible Flowers like Viola. A simple French dressing can accompany everything even some chopped woodland Mushrooms to give the feel of Autumn to the plate.

Then with which minced Meat you are going to wrap your Egg? A spiced Mince most certainly, it could be Sausage Meat, Lamb Mince, Beef Mince, Turkey Mince but it can also be from a Fish as well like a Smoked Salmon or Trout.

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Salmon Mousse Scotch Quail Eggs served with pickled Radishes, Lamb Lettuce and Tartare Sauce.

It can be with Black Pudding, or the stuffing for Haggis... There you have the tools to make your Scotch Egg special. Seasoning the Breadcrumbs also does play a part in the entire making of a Scotch Egg. The result of your combinations usually makes a satisfying Lunch or Starter.

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 Black Pudding Scotch Eggs on a bed of peppery Rocket Salad dressed with a grain Mustard Vinaigrette: A Lunch that is packing a punch on a plate.

Speaking of Eggs there is of course the Eggy Bread. It is also called French Toast, French Fried Bread, Pain Perdu, Gypsy Bread. The concept comes from an old tradition to not loose Bread at any cost. Even if the Bread becomes old and stale, you can revive it with a source of life which is the Egg and another Ingredient which nurtures life which is Milk. Hence the Eggy Bread was born. Then it can become a Dish in itself or a base for either Savoury Dishes or Sweet Ones.

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Eggy Bread Toasts. The principle relies on mixing Eggs and Milk together in order to revive the Bread. Soaking the Bread, usually overnight (in the old days) then Frying it made it all better.

You can turn the Eggy Bread savoury for a full Brunch experience, like with a Croque Monsieur with Ham and Cheese or a Croque Madame with the addition of the Fried Egg. The Croque Monsieur is in effect a Sandwich but a Fried one. It is a bang bang two slices of fried Bread, enclosing a decent slice of Ham and a Cheese with quality of the like of Gruyére or Emmental or Comté Cheese. A Mustard Sauce is usually applied to perk up everything. It could be Dijon Mustard whisked up with a little Mayo. But the result is licking fingers delish... The history of the Croque Monsieur dates from the 1800's. 

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The Croque Monsieur in all its glorious lushness. Before becoming a Bistro or Gastro Pub Treat, it was seen, regarded as a Gentleman's Club Treat.

From the Croque Monsieur to the Croque Madame there are only a few differences. The main one is the addition of the fried Egg on the Croque Madame. The Egg is meant to represent a Lady's wide brimmed hat. Another difference is that the Sauce Béchamel which can be used for the Croque Monsieur can be élévated to the Sauce Mornay for the Croque Madame. The little stamp is the inclusion of Cheese within the Sauce. The Sauce was créated by Philippe de Mornay who also créated the Sauce Béchamel back in the 1500's.

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 Croque Madame. Croque in French means to actually bite into something that has a crunch: Hence Fried Eggy Bread with a difference. 

Then you do have the Croque Mademoiselle: it is an evolution or a variation as per say of the original Croque Monsieur juste like the Croque Madame is a variation as well. This time the main difference is the inclusion of Vegetables within the 'Croque'. It can be totally vegetarian or a bit of a mix. It could be made with the essential Eggy Bread slices but also with sandwiched in between Asparagus, Parma Ham and Parmesan. It could be made with fried Courgettes, melted Mozzarella, Oregano and Espelette Chilli. It is up to the inspiration of the moment. The Croque Mademoiselle is a volatile fried Sandwich. To be blunt it is up to anyone's interpretation apart that it does need to contain a green Veg: Cucumber, Zucchini, Asparagus... For it is the Veg option out of all the Croques.

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Croque Mademoiselle with layers of fried Aubergines, Courgettes, roasted Red Sweet Bell Pepped, Cottage Cheese served with a fried Egg on top just like a Croque Madame. It had a Med Feel to it.

French Toast are not all savoury for some are sweet as well. Different combinations are there to be appreciated. A favourite one is served with fresh Berries: Strawberries, Blueberries, Raspberries... but also with a Jam or Preserve or Compote which could be made with Blackberries, Blackcurrants, Blueberries and the Eggy Bread will be accompanied with Custard. It is a yummy number.

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Eggy Bread with Berries. It can be a small tea time treat but it is still special. Another version is made with dried Apricot and fresh ones, (It could be done with Nectarines and Peaches too). The addition of Apricot Jam traditionally done with Almond kernels renders everything lush. Toasted Almonds can add to the decoration in that case.

Similarly Bruschetta is a toasted slice of Bread usually it will be made with Pain de Campagne, Sourdough Bread, Ciabatta or Baguette as a base. The slice will be rubed with Garlic but also dipped in Olive Oil. Then it can be fried within a frying Pan or grilled. The toppings of the Bruschetta are up to you. The traditional ones are with chopped Tomatoes. But additional Ingredients can be added like Basil and, or Organo for Herbs, Capers and, or Olives for a little saltiness, even Anchovies could be considered. Chopped Preseved Lemon could be considered as well. Another combination is the chopped Tomatoes, chopped roasted Sweet Bell Peppers, crispy Shallots with the addition of Mozzarella Pearls or even a little slice or cubed Goat Cheese. 

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Tomato and Sweet Red Bell Pepper Bruschetta with Basil and a little grated Parmesan. It can be a simple Brunch, an Appetizer or a Starter/Entrée. The addition of Kalamata Olives, or Olives stuffed with Anchovies can bring this Bruschetta to another level.

Concerning Dough you do have plenty which we do Fry which are sweet. During my childhood one of my favourites treats were the Croustillons. They came by 6, the dozen or 24. It was just little balls of Dough fried then sugared. They were ever so nice. We could have them and share between us three kids only on the Thursday and Saturday at the Market in Cherbourg. I can tell you that we were looking out for that Van and the Croustillons. They are from Northern Europe especially the coastal areas, from Holland, Belgium and France. 

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Croustillons are like mini Donuts.

Then there is of course the Doughnut also spelled Donut. It feels like Homer Simpson dreaming of Donuts. I must confess to be partial to Sugared Ring Doughnuts. Although I am not a sweet tooth Fried Dough does it for me. For Tyn he loves his Jam Doughnuts. The matter of fact is that Doughnuts are versatile as per say as you can top them up the way you want to but also fill them up the way you like.

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Sugared Ring Doughnuts. One Treat I can't escape from.

In France, a similar Fried Dough is called Beignet. They come in different shapes filled up or not. A Popular one is the Apple Beignet: Le Beignet aux Pommes. My Mum used to do them usually on the Saturday afternoon. It was a treat especially since Oil was expensive, it was important to do the most of it. Hence Fritters (Beignets) were the way to go. Beignets (Fritters) are dipped in French culture and the Italian one but also in the USA, from Louisiana (which was colonised by the French back in the days). It goes with the flow. 

The fillings for Beignets or Fritters are rather varied. Apple is a very popular one coming from areas in France who produces a lot of Apples like Normandy. Pineapple Fritters have their origins from Asian countries like Indonesia (Indochina). French colonists can be blamed for it as well. Then in the Créole Cuisine there are the Banana or, and Plantain Beignets/Fritters. 

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