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WFH Lunches That Don't Suck

WFH Lunches That Don't Suck

In the spirit of injecting some radical joy into your self-isolation experience, we've compiled some quick working from home lunch recipes that don't suck.

Featuring all the random ingredients that you bought last week when everythign ran out, like vodka, risoni, ice cream, bagels etc, this list will be added to over the course of the week with help from Australia's best chefs and local hospitality gurus.

Bon appetite.

Roasted Broccoli, zucchini, kale with miso-tahini dressing
via Harriet Davidson 

"For the last six months, I’ve been waking up after a late service the night before and having not eaten since “dinner” at 4pm the day before, I’d be absolutely starving. I’d put a pot of coffee on and spend half an hour making a bowl of spiced porridge, or building a bowl of fruit and muesli, always with tahini. Around 2pm I’d be back in the same spot, creating a bowl to eat before I head into Bennelong for dinner service: something that would keep me going through a night of weaving through the dining room under the sails.

I’ve always been a lover of the bowl. There’s no better time to be bowl-ing. You’re at home, you need to keep your spirits high and your health tip-top. This bowl is full of immunity boosting goodness. Roasted broccoli is, I tell you, life changing."

Ingredients

1 head broccoli, cut into bite-sized pieces
1 zucchini, sliced into rounds
A handful of torn kale leaves
1 egg
Olive oil

For the dressing:
1 tbsp miso
1 tbsp tahini
1 tbsp peanut butter (crunchy is the way to go)
½ tsp tamari
½ tsp grated palm sugar (or honey)
1 tspn grated ginger
1 tsp lime juice
1 tbsp water

Directions

Heat your oven to 200 degrees. Place the broccoli and zucchini on a tray and drizzle with a good amount of olive oil. Season with salt and pepper. Place in oven for 20 minutes.

Meanwhile, for the dressing, combine all the ingredients in a saucepan over a low heat, mixing to combine.

Take the broccoli and zucchini out of the oven. Hopefully by this time the broccoli is getting a little charry. Throw the kale leaves onto the tray and give them a drizzle. Pop the tray back in for 10 minutes.

For the egg, bring a saucepan of water to the boil and place the egg in for 6 minutes.

Remove tray from oven. Choose your bowl. Place the broccoli, zucchini and kale into the oven. You could squeeze some lemon over them at this point for an extra Vit C hit. Drizzle the dressing over the top. Peel your boiled egg and place on top. Scatter with nigella or sesame seeds. C’est bon.

 

 

Bloody Mary Soup
via Jelly Toast

Ingredients
3 x 800 g cans whole peeled tomatoes
3 cups low sodium vegetable broth
1 large onion, peeled and roughly chopped
2 carrots, peeled and chopped
8 cloves roasted garlic (or 3 cloves fresh)
2 Tablespoons Worchestershire sauce
1 Tablespoons Old Bay Seasoning
1 teaspoon horseradish
kosher salt to taste
1 ounce Mezcal or Vodka per serving
Variety of Toppings such as shreddded mozarella, crispy bacon, sliced celery, olives, smoked sea salt, black pepper and hot sauce.

Directions

Place tomatoes, broth, onion, carrots, garlic, Worchestershire sauce, Old Bay seasoning and horseradish into the slow cooker. Cover and cook on high for 2 hours. Blend soup in batches using a blender and return to the slow cooker. Cook on high for an additional 2 hours. Season with salt.

To Serve
Ladle soup into individual mugs. Add vodka or Mezcal into the cups of soup (not to the large batch) and top with desired toppings. Enjoy!


I
mage via Bon Appetite

Jacqui’s Everything Bagels

Bagel #1
Ingredients
Smoked salmon
Cream cheese
Capers
Lemon juice
Cracked pepper
Dill if you like
Something crunchy like thinly sliced fennel

Bagel #2 Ingredients
Avocado
Sliced tomato
Lemon juice
Dukkah
Feta
Fresh mint

Instructions
Schmear bagel with cream cheese and add the other toppings as you like.

Shiitake Vodka Risoni
via Beverley Hicks

Ingredients (serves 2)

½ tablespoon rapeseed oil
1 shallot, very finely chopped
150g shiitake mushrooms, sliced 
2 fat garlic cloves, minced
1 tablespoon butter
200g risoni
400ml vegetable stock 
50ml vodka
2 tablespoons créme fraiche
Small bunch basil, finely chopped
30g aged Pecorino Romano, grated finely
Toasted pine nuts to garnish

Method

Heat the oil in a medium saucepan and sauté the shallot and mushrooms until soft, about 4-5 minutes.  Stir in the garlic and continue cooking for another minute.

Add the butter to the pan and stir until melted then tip in the orzo and stir to coat.

Pour the vegetable stock and vodka into the pan, increase the heat and bring to a boil then turn the heat right down and simmer for 10-15 minutes, or until the orzo is cooked through.

Spoon in the crème fraîche then add the chopped basil and ¾ of the pecorino cheese, stir to combine.

Divide the mixture between two plates and sprinkle over the pine nuts and remaining cheese.  Finish with plenty of freshly ground black pepper.

Quarantine Sundae
via Ciccone & Sons

Ingredients
Berries of your choice
1 big scoop of your favourite gelato
Dollop natural yoghurt
Fresh passionfruit

To about half a cup of your favourite berries (black berries and raspberries for me), add a big scoop of your favourite gelato (I think Chocolate works best, or our Bitter Chocolate Sorbetto), cover with a dollop of yoghurt and a drizzle of fresh passionfruit (or Ciccone & Sons Passionfruit Sauce).

Depending on your mood, you might like to add a caramel sauce or even chocolate shell.

Ciccone & Sons
Order online for instore pickup: www.cicconeandsons.com.au
Pickup: 195 Regent Street, Redfern NSW 2016
Temporary Trading Hours: Wednesday to Saturday 1-9pm, Sunday 1-6pm

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