Try these delicious lunch ideas from the Dairy Australia Kitchen.
Quince, Prosciutto, Pear & Grilled Cheese Toasty
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Spruce up the toasty with these quick adaptations — you can always use leftover quince paste and cheese from after-dinner platters.
Serves 1
Ingredients:
2 thin slices white sourdough bread
butter, for spreading
2 tsp quince paste
2 thin slices prosciutto
4 thin slices pear
40g vintage cheddar cheese, sliced
1 sprig fresh thyme (optional)
black pepper, to taste
Method:
Spread the bread with butter on one side and quince paste on the other.
Top one slice of bread quince paste side up with prosciutto, pear, cheese and sprinkle with thyme leaves and pepper. Top with the remaining slice of bread, butter side up.
Toast in a sandwich press until golden and crunchy.
Thai-style Tuna Wraps
Make your workday wraps transport you to Asia with these Thai-inspired flavours.
Serves 4
Ingredients:
1 small carrot, grated
2 spring onions, sliced
2 tbsp roughly chopped coriander leaves
1 Lebanese cucumber, chopped
185g can tuna in spring water, drained and flaked
1 cup grated reduced fat cheddar cheese
2 tbsp Thai-style salad dressing
4 tortilla or lunch wrap breads
Method:
Combine all ingredients except wraps in a small bowl.
Spoon topping onto wraps and fold up to enclose.
Tip: Refrigerate filling in a container for up to two days and assemble sandwiches just before serving.
Creamy Mushroom Soup with Feta
Take this creamy mushroom soup to the footy for a healthy winter lunch with a couple of store-bought cheese rolls.
Serves 4
Ingredients:
2 tbsp olive oil
2 onions, thinly sliced
500g mixed mushrooms, Swiss brown, cup or field, thinly sliced
1 medium potato, peeled and chopped
2½ cups salt-reduced vegetable or chicken stock
375ml can reduced fat evaporated milk
100g reduced fat feta
fresh thyme leaves (optional)
freshly ground black pepper
4 cheese-topped rolls
Method:
Heat oil in a large saucepan over medium heat, add onion and cook, stirring for 5 to 7 minutes or until softened. Add mushroom. Cook, stirring, for a further 5 to 7 minutes or until it has softened.
Add potato, stock and evaporated milk. Bring to the boil then reduce heat, cover and simmer for 10 minutes or until potatoes are soft and liquid has reduced slightly. Blend soup in batches, until smooth.
Gently warm soup over medium heat and season with pepper. Reduce heat to low. Cook, stirring, for 5 minutes or until warmed through.
Ladle into bowls or a thermos and serve topped with feta and thyme leaves. Serve with cheese rolls.
Tip: This soup is ideal for keeping in a thermos to enjoy after sport or activity.
New York Reuben
Use leftover silverside to make this tasty American-style sandwich.
Serves 4
Ingredients:
6 large dill pickles or gherkins
¼ cup good quality mayonnaise
1 tbsp Dijon mustard
1 cup drained sauerkraut
salt and freshly ground black pepper, to taste
40g butter
8 thick slices rye and caraway bread
250g thinly sliced corned beef or silverside
4 thick slices Tasmanian Heritage St Claire
Method:
Finely dice 2 gherkins and combine with mayonnaise, mustard and sauerkraut, season to taste.
Lightly butter bread on both sides. Top 4 slices with sauerkraut, beef, cheese and remaining bread.
Grill in a sandwich press until golden and warm, serve with remaining gherkins.
19°C