Like many of you, mum and I have been reminding one another what we're grateful for during lockdown. This morning over brekkie, we spoke about what the majority of kiwis might be thinking. Whilst we work from home already so this doesn't apply to us, we thought of possibly one of the best perks society is enjoying right now...
Lockdown perk #1: no commute!
The wonderful thing about not having to go out to work, is the time you save getting to and from work. So often we find ourselves rushing home to cook a quick dinner or default to take out, but now time is our best resource! Let's make the most of it, by spending more intentional time enjoying ourselves in the kitchen.
In saying that, if you're anything like us, you'll agree that cooking every single meal of every single week is not quite as fun as getting something cheap and cheerful out on the weekends (to catch up with friends and avoid dishes). So, to prevent such dilemas of craving the local Kebab or Thai takeaways during lockdown, we're going to need some super good food porn to keep us inspired.
Lunch Lady Issue 16 is just the spot we're looking for, with recipes on recipes of amazing food and sweet treats including...
Rainbow wraps, Passionfruit Jellies, Savoury Spring Pancakes, Chicken Larb Lettuce Cups, Spring Cobb Salad, Summer Chocate, Mini Green Quiches, Veggie Noodle Salad, Strawberry Scrolls, Roasted Strawberry Smoothies, Rainbow salad with Tumeric Chickpeas, and many many more!
Here's a peak...
This mother of all Mexican feasts consists of recipes for the following:
- Rich tomato black beans
- Paprika chicken
- Mexican slaw
- Pico de gallo
Makes a 25cm x 35cm tart (serves 6-8)
- 1x sheet of puff pastry
- 1x cup of basil pesto
- around 750g of rainbow tomatoes, sliced
1. Preheat oven to 220c. Line a baking tray with baking paper. Cut the pastry so it is just smaller than your baking tray.
2. Bake the pastry in the oven for 10-15 minutes, or until the pastry has puffed, Rotate the baking tray and reduce the temperature to 180c. *Bake for a further 10-15 minutes or until the pastry is golden all over.
3. Remove the pastry from the oven and let it cool before spreading with a thin layer of pesto. Arrange the sliced tomatoes all over the tart.
*Alternatively at this time you could add the pesto and tomatoes for the final part of baking.
For other cooking inspo, check out our other cookbooks like the below, here.