The Working Lunch #30
Korean-style pancakes, fake feta frittata, and French toast. It's your weekly reminder to show your lunch break some love.
Hey!
It’s Monday again.
As you might have guessed, The Working Lunch will continue over the summer. I figured that as I’ll still be working for most of it, I’ll still be needing a lunch break, so I’ll still be showing up here every week with the same reminder for you.
However, it may be a slightly lighter edition each week — perhaps two or three lunches filled out with an idea or two from the archives.
What are you rustling up for lunch today?
Let me know what you’ve got planned. Find me on Twitter or tag me on Instagram (@the.working.lunch).
Rustle up…
Korean-style pancakes
Savoury pancakes, similar to a fritter, whipped up with a few shredded vegetables and seasonings. It’s a good way to use up some odds and ends — a bit of cabbage, a carrot.
The batter is made with eggs, flour, gochujang chilli paste and stock (except I’ve used a teaspoon of Marmite mixed with water in the place of stock, as for some reason I was out of stock cubes!)
A selection of shredded vegetables — hispi cabbage, carrot, spring onion, and radishes — are added to the batter.
Fried off in little batches and served with some kind of dipping sauce to go with.
It seems impossible for me to follow a recipe, but the pancake section of this one will give you the quantities.
I put some instant noodles with it as it didn’t look enough. I was wrong. The pancakes are quite filling!
Make ahead…
Courgette, red pepper & fake* feta frittata
Omelettes, frittatas, and tortillas are all great foods to have for lunch. They can be pretty quick to cook, inexpensive to make and a good opportunity to use up things that you have in and get creative with the fillings and flavourings.
This one uses Greek salad cheese, courgettes, onions and the piquillo peppers left after last week’s fridge raid eggs.
Using a non-stick frying pan, sauté chopped courgettes and onions in a little oil.
Add in the beaten egg seasoned with salt and pepper, stirring the egg mixture through the vegetables to evenly distribute everything.
I’ve used 8 eggs, it would serve 3 roughly.
Chop up some peppers and scatter them over. Then crumble the fake feta (Greek Salad Cheese that’s not actually feta). If you’ve got some fresh herbs, add those. I’ve used parsley and added a little grating of Parmesan.
When the omelette is nearly firm, flash it under a hot grill to finish cooking on the top.
I made this just a little ahead of time so served warm. It would also be good made in advance and eaten cold. I tried that out with the piece that was left.
Something on toast…
French toast with fresh berries
Make it brunch, not lunch, for a Friday sweet fix.
Whether you call it French toast, gypsy toast or eggy bread*, the idea is the same. It’s some kind of bread dipped in an eggy mixture and fried.
For this one, I’ve gone with sliced chocolate chip brioche loaf dipped in a mixture of egg and milk. Each slice is pan-fried and topped with cinnamon and sugar, fresh berries and natural yoghurt.
*Eggy bread to me is always the savoury version.
From the archives…
Just a sandwich…Gilgiori toast
A Korean street food sandwich typically eaten for breakfast made from an omelette of sliced onions, carrot and shredded cabbage, served with cheese slices and ketchup, sandwiched between two slices of fried bread.
If you’re not feeling the lunchtime love with this week’s selection, don’t forget that you can tuck into the archives at any time.
Why only four meals?
I know, most people work 5 days a week, I do too. But it’s nice to wing it one day a week. Fridge tapas anyone?
See you next week, lunch buddies.