Lunch + 3 hours or more recipes (17)

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Asian-style Pasta Salad

Recipe by: Cathy P.

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Here is a versatile pasta salad with a twist, using red pepper and broccoli. Perfect for lunch or a picnic. You can easily increase the recipe to feed a larger crowd.

Boiled Beef Tongue

Recipe by: BLOSSOMFARM

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My mother used to make this and it seemed like she boiled the tongue forever. It's hard to believe now that as kids we used to fight over the tip, and the next day - tongue sandwich to school with lots of mayonnaise.

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Bulgur wheat and fish salad in a lemon dressing

Recipe by: Brenda Houghton

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A gutsy fish salad using orange roughy, a New Zealand import with a hint of shellfish flavour.

Chargrilled Beef Salad with Thai Dressing

Recipe by: Mick

Reviews(3)

Chargrilled beef is served with crisp lettuce, cucumber and cherry tomatoes dressed in a Thai-inspired dressing. Fantastic summertime food.

Creamy root vegetable salad

Recipe by: Azmina Govindji

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It is easy to overlook root vegetables as a salad ingredient. Try this colourful mixture, tossed in a creamy, reduced-fat dressing, and discover a satisfying alternative to the ubiquitous mayonnaise-dressed potato salad. It makes a tempting light lunch or a delicious accompaniment to grilled meat or fish.

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Grilled vegetable salad

Recipe by: Brenda Houghton

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Succulent vegetable juices and sherry vinegar moisten this salad so that you do not need an oily dressing.

Lamb and brown rice salad

Recipe by: Norma MacMillan

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Brown rice makes an excellent base for this highly nutritious salad of quickly grilled lamb steak, sprouted mung beans, tomatoes and black olives in a vinaigrette dressing.

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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Matzoh Ball Soup

Recipe by: Holly

Reviews(1)

This Passover tradition is one of my favourite soups, good year round. I always double the recipe for the matzoh balls, since everyone enjoys them so much. You may wish to cook the matzoh balls in slightly salted water, allow them to cool for several minutes and then transfer them to the soup. Some people say that the matzoh balls make the broth a bit cloudy.

Mediterranean marinated salad

Recipe by: Azmina Govindji

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Inspired by Mediterranean cooking methods, this salad of roasted vegetables has a rich flavour cut by a piquant dressing. It is one of those any-time salads – ideal for a healthy mid-week meal with lots of crusty bread, some pasta or couscous; good as a dinner-party starter; or delicious with grilled fish, poultry or meat.

Mediterranean spiral loaf

Recipe by: Norma MacMillan

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This unusual loaf is made with a mixture of white and wholemeal flours, plus fennel seeds for a subtle, aniseed flavour. The dough is rolled up round a roasted vegetable filling, so when the loaf is sliced there is a colourful spiral running through it. It makes a great addition to a lunchbox – there’s no need to make sandwiches!

Mixed shellfish and pasta salad

Recipe by: Brenda Houghton

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A cool pasta salad tasting of the sea makes a luxurious starter or a lovely dish to take on a grand picnic.

Pork Roast with Dried Fruits

Recipe by: JESHENBA

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This recipe came from my mum. It takes little time since it requires basting, but the end result is worth it. Makes a truly delicious meal served with mashed potatoes and green vegetables.

Potato Ash

Recipe by: nicolafred

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A traditional homemade stew with tasty ingredients. You can add whatever veg you like but because I don't like onions or most veg, I like very simple.

Potted Beef

Recipe by: HEATHER.WRAY

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Toothsome and economical, potted beef is a favourite on toast or in sandwiches.

Refried bean burritos

Recipe by: Norma MacMillan

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Pinto beans often feature in Mexican cooking, as their creamy texture makes them the perfect partner for strong flavours and spices. The beans aren't actually fried twice here, but are simmered first, then cooked gently in a little oil. Burritos make a hearty meal, needing no accompaniment and perhaps just some fruit to follow.