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7 Delicious Lunches for Every Day
Very often we think, “What should I cook for lunch today?”
EuroSyr offers you 7 different recipes for lunch for the whole week.
1. Stuffed peppers
Ingredients:
8 bell peppers;
500 g beef or veal;
500 g fatty pork;
2 large carrots;
2 large onions;
100 g rice;
1 l chicken broth;
some parsley;
salt and pepper to taste.
Remove seeds and core from peppers (do not throw away caps). Finely dice onion, chop carrots into thin strips. Fry carrots and onions in vegetable oil for 20 minutes over medium heat. Boil rice until half cooked and rinse under running water. Using a meat grinder, grind meat into mince, add half of the sautéed onions and carrots, rice, finely chopped parsley, salt and pepper. Mix thoroughly. One secret: to make minced meat more airy, add 2/3 ladle of vegetable or chicken broth. Mix thoroughly again and beat. Stuff peppers with mince, put them in a large saucepan or saucepan. Cover each pepper with a cap, pour in chicken broth and put the remaining onion and carrot on top. Cover the pan with a lid and simmer the peppers over a slightly lower than medium heat for an hour.
2. Spaghetti with seafood
Ingredients:
100 g spaghetti;
10 g garlic;
20 g Kalamata olives (regular ones are fine);
5 g capers;
4 tiger prawns;
4 scallops;
6 cherry tomatoes;
10 g basil;
150–200 g tomatoes in their own juice;
20 ml olive oil.
Boil the spaghetti in salted water. Fry the chopped garlic in a frying pan with heated olive oil for 1-2 minutes, then remove the garlic and add the peeled tiger prawns and scallops, fry everything until done. Cut the cherry tomatoes in half, add to the seafood, do the same with the olives and capers. Pour the tomatoes in their own juice over everything and let it simmer for a bit. Salt, pepper, add some chopped basil and boiled spaghetti. Stir. Garnish the dish with the remaining basil.
3. Chicago Pizza Pie by Jamie Oliver
Ingredients:
Dough:
650 ml of water;
7 g dry yeast;
1 tbsp sugar (ideally cane);
a pinch of salt (it is advisable to use coarse sea salt);
1 kg flour.
Tomato sauce:
2 cloves of garlic;
a pinch of dry oregano;
400 g canned tomatoes in their own juice;
salt and pepper to taste.
Filling:
3 red onions;
4 pork sausages in natural casing;
1 tsp smoked paprika;
1 tsp fennel seeds;
300g cheese that melts well (Jamie uses cheddar); 2 pickled chillies; 200g of any boiled meat; olive oil; breadcrumbs; 4 tins with high sides (no more than 25cm in diameter).
For the dough, combine warm water, yeast, sugar and salt in a large bowl. Place flour in a food processor and pour in water with yeast, mix thoroughly. Sprinkle the work surface with flour, lay out the dough and knead it well so that it becomes elastic and does not stick to your hands. Place the dough in a bowl sprinkled with flour and cover with a towel. Leave to rise for 2 hours, the dough should double in size. For the tomato sauce, place all the ingredients in a blender, beat until smooth. Grease the molds with olive oil and sprinkle lightly with breadcrumbs. Divide the risen dough into 4 parts, form each flatbread into a ball. Jamie advises not to roll out the dough, but carefully stretch it to the size of the mold. Place the dough in the molds and leave for another 15-20 minutes. Grease the pizzas with tomato sauce. Top with sliced sausages (one sausage per pizza), pieces of meat, thinly sliced marinated chili, hand-crumbled cheese, and thinly sliced onion. Finish the composition with spices: grind fennel seeds in a mortar with smoked paprika and season the pizzas. Place the pizzas in the oven, preheated to 190 °C, for 20 minutes.
4. Chinese style rice with seafood
Ingredients:
350 g rice;
700 ml boiling water;
1 lemon;
half a chilli pepper; 1 clove of garlic; 12 scallops; 1 pinch of Chinese 5-spice powder; 30 ml olive oil; a few green onions; 3 eggs; 1 tbsp soy sauce; 30 g butter; 1 tbsp honey; 1 small bunch of coriander.
Place the rice in a saucepan and pour boiling water over it. Place on medium heat, cover and cook until done. Remove the zest from the lemon, finely chop the chili pepper and garlic. Arrange the scallops on a work surface, carefully cutting each one crosswise. Evenly spread the zest, chili pepper and garlic over the scallops. Season with Chinese seasoning, drizzle with olive oil. Rub all of this thoroughly into the scallops and leave to marinate for 5–10 minutes. Finely chop the green onions and mix with lightly beaten eggs. Add soy sauce and a little olive oil. Stir. Pour the mixture into the saucepan with rice, reduce the heat to minimum, cover and cook for a few more minutes. Fry the scallops in a mixture of butter and olive oil for no more than 3 minutes. Finally, pour in the honey and salt. Cook for another minute. Place the rice in a mound on a large plate and arrange the scallops on top. Garnish with finely chopped coriander.
5. Ham rolls with mozzarella
Ingredients:
1 medium mozzarella (150 g);
16 small (8 medium) slices ham;
a handful of bitter salad (arugula or red endive);
2 young onions;
olive oil;
balsamic vinegar;
salt, pepper.
Cut the mozzarella into strips and dry them lightly on napkins. Wrap each strip of mozzarella in a slice of ham.
Finely chop the salad and place on a plate, drizzle with oil or lightly salt. Place the rolls on the salad, garnish with onion cut into thin rings, pepper, drizzle with oil and a small amount of balsamic vinegar.
6. Chicken legs in cracker crust
Ingredients:
50 g saltine crackers;
2 tbsp. grated Parmesan or other hard cheese; 0.5 tsp. paprika; 1/4 tsp. garlic powder; 1/4 tsp. salt and pepper; 1 egg; 1 tbsp. honey; 1 tsp. water; 4 chicken legs.
Method of preparation:
Preheat oven to 220°C. Grind crackers in a blender or with a rolling pin. Mix cracker crumbs with cheese, paprika, garlic powder, salt and pepper. Combine egg, honey and water, stir. Peel, rinse and dry chicken legs. Dip each leg in the egg mixture, then thoroughly roll in breadcrumbs. Place legs in a parchment-lined pan. Bake until golden brown, 16–20 minutes, turning once. Place in a container to keep meat warm as long as possible.
7. Rolls with cheese, mushrooms and ham
Ingredients:
8 slices of toast bread;
250 g champignons;
1 small onion;
a bunch of parsley;
a few sprigs of thyme;
3 tbsp butter;
10 strips of thin smoked or regular ham;
35–40 g grated hard cheese;
2 eggs;
1/3 cup milk;
250 g ricotta cheese;
salt and pepper to taste.
Heat 2 tbsp butter in a frying pan. Add finely chopped mushrooms and onion, fry for 3-5 minutes until soft.
Chop or tear the parsley and add to the onion and mushrooms, add salt, pepper, and a couple of sprigs of thyme. Cook for 2–3 minutes. Remove the thyme.
Mix ricotta, half of the hard cheese and 2 pieces of finely chopped ham. Add the mushroom mixture and stir.
Mix milk, egg and remaining hard cheese. Beat lightly.
Roll out the bread with a rolling pin (that's right, roll it out!). You can cut off the crusts. Put 1-2 tbsp of filling on the "dough". Roll it up so that the seam is at the bottom. Press down. Melt the remaining butter in a frying pan. Dip the rolls into the milk and egg mixture on all sides with quick movements so that the bread does not get soggy.
Wrap the rolls in ham and fry over medium heat on all sides until golden brown, 3 to 4 minutes.
Bon appetit.
