Lunch + Herb and spice recipes (21)

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beef burgers with tomato salsa

Recipe by: zachary1000

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hi hope you like my first recipe added to this website,i'm not sure exactly the timing so please add what tweeks you think is right. i made a list of all the eqipment you should need, saves people worrieing when get half way through a recipe and finding out they have forgot something, hope this helps equipment needed large bowl sharp knive green chopping board red chopping board tea spoon tablespoon frying pan food procesor (to make the bread crumbs) baking tray

Grandma's Taco Salad

Recipe by: taylor

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A great dish for parties!

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Hot and spicy tuna rolls

Recipe by: Norma MacMillan

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Here, the soft interiors of large crusty bread rolls are hollowed out to provide a crisp casing for a gently spiced mix of tuna, sweetcorn and red kidney beans, and then warmed in the oven. For a light lunch that is satisfying and well-balanced, serve with a mixed tomato and leaf salad.

Hot Moroccan bean soup

Recipe by: Brenda Houghton

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This filling soup is given extra heat with harissa, the fiery chilli paste from North Africa.

Marinated turkey pilaf

Recipe by: Brenda Houghton

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Fragrant seeds and spices infuse a captivating all-in-one dish with Eastern flavours.

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Minted pea soup with prawns and chives

Recipe by: Chrissie Lloyd

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Peas in the pod are available in summer, and are best soon after picking, while they still have their natural sweetness. The high vitamin and fibre content of peas is also found in the pods, and this healthy soup makes the most of both.

Mushroom and Walnut Turnovers

Recipe by: Jan Cutler

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These pretty, sesame-sprinkled puff-pastry parcels are simplicity itself. Serve hot with steamed vegetables such as green beans, or cold with a leafy salad or chunky coleslaw. A special treat for a packed lunch. Delicious!

Mussel and fennel broth

Recipe by: Chrissie Lloyd

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The delicate aniseed flavour of fennel complements mineral-rich mussels in this tasty broth.

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New potatoes with nori

Recipe by: Norma MacMillan

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From the same botanical family known as laver in Wales, slouk in Scotland and sloke in Ireland, nori is a type of Japanese seaweed, sold dried in thin, dark-green sheets. The flavour is distinctive and savoury. Nori is usually combined with rice in Japanese cooking, but it is also good with vegetables, particularly potatoes.

Pork koftas with cider and cinnamon

Recipe by: Brenda Houghton

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Gingery meatballs in an aromatic sauce of cider and roasted spices make an irresistible supper dish. Try serving with Turmeric Rice (on this website) and a mixed salad.

Rice vermicelli with mustard and chillies

Recipe by: Brenda Houghton

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Rice vermicelli is partnered with seeds and coconut to make a savoury meat-free dish.

Roasted vegetables with horseradish sauce

Recipe by: Brenda Houghton

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A sharp purée makes a tasty accompaniment to a choice selection of vegetables roasted with minimum fat.

Rosemary-skewered vegetables with bacon

Recipe by: Maggie Pannell

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Fresh rosemary stalks make excellent skewers and flavour the ingredients they hold (you can use metal skewers if you prefer). This is a stylish way of cooking and serving simple, healthy ingredients. Serve with a leafy salad.

Salmon and tomato chowder

Recipe by: Norma MacMillan

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A chowder is a classic American meal-in-a-bowl soup. The name is derived from the French word chaudière, meaning ‘stew-pot’. This delicious chowder is flavoured with lean bacon, leeks and tomatoes and thickened with potatoes, all of which provide the perfect background for tender flakes of salmon. Try it with sourdough bread.

Smoked salmon on horseradish potato farls

Recipe by: Chrissie Lloyd

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A farl, is a bread made with flour and potato. The name, from the word fardel, meaning ‘fourth part’, refers to the triangular portion produced when the round is cut.

Tomato and bread soup

Recipe by: Brenda Houghton

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This variation on the traditional Italian peasant soup made with day-old bread gains a wonderful flavour from garlic, herbs and balsamic vinegar.

Turkey and coconut soup with lemongrass

Recipe by: Brenda Houghton

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An excellent way of using up the Christmas turkey is to make a delicious stock as the base for this unusual soup.

Veggie burgers

Recipe by: Norma MacMillan

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A few simple ingredients make really tasty meat-free burgers. If you want to barbecue them, the best method is to cook the burgers in advance and just heat them up over the coals, as this prevents them from sticking to the grilling rack. A crisp side salad is all that is needed with the burgers in their sesame-topped buns.

Vietnamese chicken noodles

Recipe by: Brenda Houghton

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This chicken noodle soup is given an unusual twist with raw vegetables and exotic flavours.

Warm Egg and Potato Salad with Spicy Peanut Sauce

Recipe by: Jan Cutler

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Baby new potatoes take so little time to cook that they are perfect for busy people. Hard-boiled eggs and crisp, steamed vegetables are great partners in a warm salad drizzled with a creamy peanut sauce. Delicious!

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