忙しい日に正気を保つ、手軽に食べられるランチ

忙しい日に正気を保つ、手軽に食べられるランチ

[Music] Hello, welcome back to my channel. My name is Selena if you’re new and today I’m going to put together some graband-go lunches for the fridge. I haven’t done one of these videos in a while. So, um, yeah, if you don’t know what I’m talking about, I did a couple of years ago some videos in the same style as this, where what I do is I make some pre-made lunches, and then so through the week, everyone who needs to get lunch just goes to the fridge, bit like a cafe, takes what they need, and lunch is sorted. It takes a lot of weight off my shoulders as a mom and wife uh to have pre-prepared bits and pieces and meals to cover us for lunches. I want to get straight into it. I’ve got a couple of things I’m making and I need to get them going. What I’m going to be making is a potato and leak soup. I’m going to make some little garlic breads, like individual bread roll garlic breads. Um, I’m going to make a Greekstyle salad with some grilled chicken, which I’ll probably oven bake. And I’m also going to make a date and walnut log loaf thing. Um, something that I grew up with and I haven’t had for a really long time. So, I’m really keen to make that. So, the first thing I’ve done is before the camera was on, I put a batch of white bread dough. And if you want to know what my white bread dough is, I will make sure there’s a link in this video to go and watch how I make my white bread dough um for the garlic bread. So, I’ve gone ahead and put that on in my bread machine that was put on the dough setting and it should be just about done as well. I’ve taken some chicken out of my free freezer to prepare for my Greek chicken salad. Um, and I’m going to just quickly marinate that now, um, for at least an hour. So, I’ve got a dish here. This one is oven safe. So, I’m going to marinate and then bake all in the one dish. All right. And for my marinade, it’s really simple. It’s just a few ingredients. So, some lemon zest. And I just picked this lemon off my tree. It is a huge lemon for us. We haven’t had um we’ve always grown a decent supply of lemons while we’ve been at this property, but we haven’t had decent sized lemons. And this year, I’m assuming all the extra rain we’ve been having is uh why we’ve got big, beautiful lemons. Maybe it’s just because they’re now 9 years old as well. I’m not sure. I’ve got a little bit of oregano here. And I’m just going to give that a quick rough chop. And I do apologize. It’s pretty dark today. I have got every light available to me on. Um, I’ve got even a like a camera light, but it obviously is not not a lot of light today. I’m going to add just a small teaspoon of smoked paprika. Okay. Olive oil. Couple of tablespoons. This is also greasing my little clay tray as well or plate, some salt, pepper. I want a couple of garlic cloves. And yes, this sort of week of lunches is going to be pretty heavy on garlic. It is winter. Um, and that’s cold and flu season. So, we’re going to do our best to alleviate getting sick by using, you know, things like garlic in large amounts. It is also, it’s not super cold where we live. We’re in southeast Queensland in Australia. It’s a subtropical climate. Uh, and it doesn’t get super cold. Although, we have had a couple of cold, like a week of cold. Um, so it’s not like it’s cold enough to really be wanting soup all the time. That’s why I’m offering salad and or soup. Okay? If we don’t eat soup in winter because we’re just having a warmer winter, uh, we won’t eat soup at all cuz soup for us is definitely not going to be eaten in summer. It’s just far too hot. So, I do offer soup in winter even when it’s not exactly freezing. This lemon looks good. Sometimes when they get bigger, they’re not so good on the inside. This one looks beautiful and juicy. Um, I’m going to use half my lemon. The other half will be in my dressing, so it’s not going to waste. Give that a stir. All right, that is the marinade for my chicken. And here I have two nice large chicken breasts. And I’m going straight in with them. And I’ve got one little tenderloin there. So, I’m going to give them a couple of flips over just to make sure they’re well coated in everything good and covered. I’m going to wash my hands really well. So, there’s the chicken. I’m going to wrap that up and set it aside while I move on to the next dish. I want that to marinate for at least an hour. All right, I’ve just turned my kettle on. Um, I need some boiling water. What I’m making now is the quinoa that’s going to go in my Greek salad. I’m adding quinoa just for a little bit um more texture to the salad and some fiber. So, uh this is triic color quinoa. So, it’s the one with the three different colors. I’ve got just about one cup of quinoa. When I make quinoa, I like to add when I remember some dried mushrooms to the water to make my quinoa have a little bit more flavor. And if I had any of the powdered mushroom salt or anything like that, I would just use like a teaspoon of that. I don’t have any. I’m not going to make any today. So, I’m just going to give this mushroom bit of a chop. It’s dried mushrooms. I’ve dried them in the dehydrator. Um, and there’s just a small handful of mushroom there. I find it gives the quinoa a nice earthy flavor like it it elevates the quinoa to be a little bit less bland. Okay. So, just roughly sort of chopped and fine. Okay, straight in there. I also like to put a little bit of salt and pepper. You could alternatively use stock. And I’m just going to give it a pinch or two. Give that a stir. And you don’t need to use boiling water to do quinoa. You can use cold water and then bring it to the boil. I will be putting this on the stove. I’m using the boiling water just to give it a bit of a head start. So, for one cup of quinoa, we want two cups of water or stock. I’m going to bring this to a boil. As soon as it starts boiling, I’ll turn the heat off, put the lid on, and just leave it, and it’ll be ready later on when I’m ready to assemble my salads. So, okay. So, the beauty of using boiling water is in no time at all, my quinoa is boiling. Turning that off, popping the lid on, and now I can forget about it until I actually need it. Um, what I’ve got here is about 150 to 200 g of butter. I’ve just melted it in the microwave. I’ve got some oregano, chives, basil, parsley, and five garlic cloves. I am going to chop these up. Pop them in there. And that’s going to make the herbed garlic component of our individual mini garlic breads. The dough is ready to be worked. So, or the dough is ready to be finished, I should say. So, what I’m doing is I’m just going to give this a good chop. If you had one of those little choppy machines, that would work really well. I used to have one once upon a time, but it’s gone. Now, when you’re happy that it’s chopped fine enough, um, which that’s entirely up to the individual. I like it when there’s little little chunks of garlic in there. So, I’ve got some plain flour. I’ve got my bread dough ready to be finished off. I need to get a tray um organized. So, I’ve got some baking paper here, also known as parchment paper, not wax paper. Just going to set that aside over there. Give my garlic and herb butter a mix. There’s still some chunky bits of butter in there, but they’ll melt down enough by the time we go to use it. So, I’m thinking 10 little mini garlic breads. And normally when I make garlic bread, I’ll make the baguette and I cook it and then I cut it in half. I spread my herb and garlic butter on it. And then I either put a bit of parchment paper and wrap it up and keep it in the freezer till I need it or or when I go to cook it, I take it out and I sort of cook it as an open grill style uh garlic bread. Because these are going to be pre-making these. What I want to do is I’m going to sort of put my melted butter, and I haven’t done this before, so I’m testing it out with you. I’m going to put my melted butter sort of on my dough, roll it up, and make it almost like a scroll um garlic style bread. So that what we take with us or we take out of the fridge and just sort of grab and go style, it’s kind of like a bread roll that’s got garlic butter inside it, if that makes sense. So what I’m thinking is let’s just roll it up like a scroll. Okay. A messy scroll. I’m thinking 10. So, we need five. That one’s a That one’s a knotted mess. Don’t look at that one. Just look away for a minute while I try and remedy my situation here. Put that bit of butter in there. So, ignore this one. That one’s not there. Okay. And I’m doing scrolls. That’s what I’ve decided. I’m going to cover these with a tea towel. And it’s just going to sit on my stove for a while. I want them to get puffy. I want them to have a moment to rest. I want them to prove while we move on with some other things. But first, I’m going to clean this up, wash my hands. All right, let’s move on to the soup. So, I’ve got a big Dutch oven here. Um, you can make it in a saucepan if you want to make this as well. And what I’m going to do is start by sautéing off some vegetables. Potato and leak soup is a creamy soup and it is a pureed style soup. So, I am not worried at all about the neatness of my vegetable cutting. If presentation mattered, I’d spend a bit more time being careful to get more uniform in the size of the veg. But because this is going to be pureeed at the end, we are just going to get it in there. One large onion. I would use one large leak ordinarily, but my leaks are really young still, so I always check for dirt. I did wash them, but sometimes you need to check for dirt in between layers as well. I don’t include too much green. Um, if you had a nice decent leak with lots of white, you just use the white. The green can form a decoration um on the top. But because I don’t have large beautiful leaks, although they’re still beautiful, um I am having to use some green in mine. I’ve got three little leaks here. But ideally, one sort of large leak would be perfect with my one onion. What I like to do is sauté that on a really low heat. I don’t want color. I just want flavor to come out of my leak, come out of my onion. I don’t want browning to happen. Um, so that’s why it’s a low heat. And because this is an indulgent soup, uh I am going to saute in just a little bit of butter. So there we go. And over here, our quinoa is absorbing our liquid beautifully. All right, my leaks are softening beautifully. They look lovely. It’s a nice slow cook. I have a bowl of potatoes here. This was a maybe 2 kilo bag. Um, I’ve pre-eled and washed them and I’m just going to cut them into a little bit smaller size just so that they cook uh evenly so that most of them are similar size so they cook evenly. We will be adding the potatoes um soon and some chicken stock and some salt and pepper. And then we are going to let this soup just simmer away nice and gentle until we’re ready to um finish it off. Sometimes I will put garlic in my potato and leak soup. I’m not today because we’ve got those garlic scroll rolls that are very heavy on the garlic and because there’s garlic in our salad. Uh I’m just going to leave the soup more mild and no garlic in it. All right, I’m happy with there’s a tiny bit of color starting to come into the bottom of my pot, but I’m happy that mostly what we’re dealing with is just softened translucent onions and and leaks. So, straight into here, I’m going to add my potatoes. Good teaspoon of salt. Because my chicken stock, I don’t salt it uh when I make it most of the time. If I do, I make a note on the jar that it was salted. But because my chicken stock is no salt chicken stock, I added a decent teaspoon of salt, some cracked pepper, and I’m going in with some homemade chicken stock. And this is about 1 and 1/2 lers roughly. I will top it up with water if I need more liquid. And I may need more liquid as it’s cooking away as well. in which case I’ll just add a little bit of water because as those potatoes cook down they’ll thicken and the liquid will sort of reduce a bit. But that looks good. The amount of chicken stock is to cover the potatoes. That’s roughly the guide. Um but yeah, so give it a good stir. And my chicken stock is pretty dark. I did let it simmer for quite a while. I had a fair few vegetables in it when I made it. So, it is a nice dark stock. Uh, yeah. So, this soup might be a little darker, more of a brownie color than white, but either way, it’s going to taste delicious. So, our soup’s simmering away nicely. I’ve popped the lid on um just to retain the liquid from evaporating. I’m going to make my date and walnut nut rolls. Um, nut rolls are something I grew up with as a kid and I haven’t actually tasted them like that since. Um, I did attempt to make a version of my Dayton walnut nut rolls about a month ago and the recipe I found for them was off the internet and sort of untested by me. I didn’t know much about it and they did not work out. I am sad to say they did not work out. So, I’m trying a different recipe today. Um, hoping to find the one that I grew up with eating, if that makes sense. So, what a nut roll is is basically like a date and nut cake, similar to banana bread, and they’re cooked in these cylinder tins. Okay? And the tins have lids and they also have bases. All right? So the the key is we need to grease everything. And because we live in a day where we have uh baking paper, parchment paper, that’s going to make this job a lot easier. So what I’ve done is I’m putting a little bit of oil um that’s just olive oil into each one. I’ve cut some circles to fit. And this is going to stop our cake or loaf from escaping or sticking. So, we need four. We need one on each. Um the recipe says it makes two nut rolls. So, that’s what we’re doing. So, we’ve got two here. And what I’m also going to do is spray the inside of the tin. Okay. And line that as well. Traditionally, from what I read in the recipe, um you would just grease it with butter, but I want to use paper. So, that’s what we’re doing. So, I am rolling this into a cylinder that is smaller than my tin so that I can put it in there and then just open it up, unroll it onto itself. It’s nice and smooth. Just like that. Okay. Put that on a base. So, these nut roll tins were given to me recently. Um, but I do believe you can still buy them. If not and you want to make the recipe anyway and you don’t have nut roll tins, you could just make this in a loaf. That would still work. I think it would taste the same if it works out. And I’ll let you know if it does. They are baked standing up, so I’m putting them on a tray. Okay. And I’m just going to set that aside. So, what we need to do is start by cooking off butter, water, sugar, and dates in a saucepan. And it calls for a cup of chopped dates. Straight into our saucepan. To that I have 60 gram of butter. So I have my dates and my butter in there. I want to add 3/4 of a cup of water and one cup of packed brown sugar. So straight onto the stove. Not too high a heat. We want the sugar and the butter to melt together before it comes to a boil. So that’s on a low heat there. Let’s check our quinoa since we’re here. Smells beautiful. Looks good. It’s absorbed all the water. When I tip the pot, there’s no water sitting there. So, that is ready for when we finish off or even start making our salads. We’ll have a look at our soup, which, as you can see, is going really slowly, and that’s exactly what I want it to do. I don’t want this boiling away um rapidly over here. So once we get this sugar dissolved, the butter melted, uh we can bring it up to a boil. Once it’s boiling, I can turn it off and then we can transfer it to our bowl. And I’m just going to let this cool down. I want it at about room temperature according to the recipe before we add anything else to it. So, while we wait for the cake to be finished made, I’m going to put my mini garlic bread rolls into the oven. The oven has been preheating at 175°. I’m not going to turn it up to 180, which is where I normally cook my bread. Uh, simply because of the amount of garlic butter I’ve got there. I don’t want that to sort of burn. So, 175 should be fine. They have been sitting for a while, so they have puffed up a little bit. Um, so I’m going to put them straight in. Garlic breads are out of the oven. Looking and smelling delicious. Okay, these are going to be fantastic. I’m just going to set them over there on a cooling rack. We are going to finish off our cakes. All I’ve done is put that mixture that was in the um saucepan into this bowl. It’s cooled down a fair bit now. It’s about room temperature. Okay. To this, we want to add our egg, our by carb soda, and our walnuts. So, when I add the egg, I always keep my mixture moving in case there’s too much heat in there and it starts to scramble my egg. If you keep your mixture moving, you won’t have that problem. All right? cuz you don’t want little bits of scrambled egg in your um nut loafes. Okay, there goes our half a cup of chopped walnuts. And I’ve got half a teaspoon of my barbar soda there. To that, we want to now add our flour. And we just want to get this well combined. Okay, I don’t want to overbead it. I just want all my dry bits well incorporated into the wet bits. Just like that. All right. Now, we need to fill our tins. So, I have uh like a serving spoon for a salad, and I’m going to use that. And we want these about I think it was half to 3/4 full. So they’re not full all the way to the top. And then I’m just going to top them up until they look at the same level of full. The top of this tin here, it has a little bit of cake batter on it. I don’t want my lid being baked on. Okay. So, then we put the lids on. All right. I’ll show you this one. They both look the same. Okay. They’re full to there. So, yeah, about halfway. Lids on in the oven. There was no temperature on my recipe that I’m following. So, I’m thinking 160. It says an hour. Um, I’m probably going to check it at 40 minutes just because my oven’s pretty hot. So, I’m going to set my temperature to 160. I’m going to set a timer for 40 minutes and hopefully they are done. Uh, but yeah, the recipe did say an hour. I just don’t think in my oven they would take that long. Also going to put my chicken in the marinade in the dish straight in as well. Okay, we’ve got our chicken and our nut rolls ready to cook. Just checked on my soup. It is coming together beautifully. Um, lovely and cooking nice and slow. Yeah. Okay. So, what I’m doing now is I’m going to make my Greekstyle salad. And I’m just going to put most of the ingredients into this bowl here. Okay, I’ll put that there. I am just cutting a whole cucumber into roughly 1 cm sized pieces. All right, this is a chunky style Greek salad. I’m going to do half an onion, a red onion. Red onions are a little sweeter. They’re also pretty. For my onion, I’m just going to do angled slices. Okay. And break those up into the bowl. We want a capsicum. And I’ve actually got some roasted capsicums here in brine. So I’m going to use those as well. So for our raw capsicum, I will do chunks about the same as the cucumber. Roughly pieces. Think a mouthful. Okay? Think having a piece of chicken. Um a little bit of cucumber, a little bit of capsicum. You don’t want it to be too small. It’s not a salsa. It is a salad. Okay. I do have some snow peas, even though they’re probably not really Greek or Mediterranean at all. And there’s a bean there. Put you back. So, I’m going to add some snow peas simply because I have them. We’ve been getting a decent little stockpile out of the garden of these. So, I’m going to use them. Just pulling the little tops off. And I don’t know, maybe I’ll just cut them in half on an angle so they’re about the same size. All right. I want to add a whole punet of cherry tomatoes cut in half. I’m hoping to get five portions. Okay, so five salads. Um, if I get a little bit more than that, that that’s great, but I kind of I do need five. I have a small 130 g container of Mediterranean sliced olives with garlic and herb. I am going to dump that whole thing in there, including the little bit of olive oil that they’re sitting in. I want one one roasted capsicum. And this I’m going to slice. Okay. Right. I have a little bit of herbs. So, I have some chives, a couple of small sprigs, so that much basil, and then a little handful here of parsley. I’m going to give those a light chop. I also have mint, so I’m going to add mint as well. I’ve just got to find it in my basket. Just a rough chop. I don’t want these finely chopped. me find the mint. Okay, got some mint here and I’m going to add that as well. We’re going to make a dressing for this salad and also it will have some feta as it is. Smells so so good. I’m going to add a little bit of quinoa. Not the full amount that I made. I’ll use the rest of it. I’ll use the rest of this quinoa in um dinner tonight. So, I’m not worried that I’ve made an extra amount. So, I’m just going to add half a cup because I don’t want it to overpower uh the dish either. I just want it to be that little bit of grain in there. All right. Smells incredible. So fresh, so Mediterranean, delicious. All right, I’m going to get the dressing made for this. All right. So, to make my dressing, I just get an old recycled jar, and I’m going to add half a lemon. So, this is that other half from earlier. I’ve got a tiny little sprig of basil. And I’ve got a little bit of oregano. So, probably like a teaspoon of each finely diced up. I’ve got some white wine vinegar here. I’m going to add a couple of tablespoons of that. And I’m just eyeballing it. All right. About a teaspoon of Dijon mustard, a nice heaped one because I really like mustard. Um I’m going to add some olive oil and some salt and some pepper. And then about three to four tablespoons roughly of olive oil. I do need a fair bit of dressing. We’ve got a decent amount here to get dressed. Then lid on. Give it a good decent shake. Dressing is done. Okay, I’m going to tidy this up and then we’ll check on our soup because it’s bubbling away. Before when I checked it, the the potatoes were getting nice and soft. So, I think we must be almost there for our soup. All right, so my soup is pretty much done. We’re just going to finish it off. The potatoes are soft. Okay, I can push them up against the sides of the pot and they’re breaking. um they’re nice and broken down some of the bigger ones. So to finish this off, and I may need to still add some water, I need to process it. And the easiest way I find to process soups is with a stick blender rather than a regular blender. And just do little pulses to begin with. Once you’ve got all the big chunky bits broken down, you’ll know if you need to add water or not. And you go by the consistency that you like to eat. I just want to add a little bit of water. Because our soup is going to be reheated, it’s going to be thicker. So, I want it just on the slightly thinner side before I put it in the fridge. I’m going to add some cream. This wasn’t a full carton. I’d already opened this carton and used half of it for something else. So, I’m adding about 100 mls, 125 mls of cream. Thickened cream, it would seem. Going to give that a mix through. But once you’re happy that your soup is basically finished, go ahead and give it a taste because now is when you add your seasoning if you need to. Tiny tiny pinch of salt. That’s it. And that will be perfect of a morning to get a portion of soup. And I have a couple of these small little individual thermoses. So to use a thermos, um the best thing to do is to get a kettle of boiling water. And that just boiled before. So what I’ll do is when I’m having my morning coffee, I will pour boiling water in here. And I just pop the lid on to keep the steam in there. Okay. This particular thermos also has a little built-in spoon that comes with it. So I thought that was pretty cool. Uh yeah. So, I’ll just have my boiling water sitting in there. I’ll do other things that I need to do in the morning. I’ll take a portion of soup out of the fridge and I’ll either microwave it or just heat it up in a pot. When my soup is hot, like that’s the key. Your soup needs to be hot. And your thermos has had about 5 to 10 minutes of preheating. You can put your hot soup into your hot preheated thermos. So, you tip your water out from here and then put your lid on. That thermos should be hot by lunchtime still. And I’ve sent these to school before beating around in the lunchbox. As long as you’ve got that inner lid on nice and tight, um there’s no problem getting with leakage and stuff. I have found anyway. But yeah, there we go. Our thermos of soup is ready. The chicken is not quite done, but I’m going to dish out my salad component anyway because we just need to put the chicken on top. And then I’ll know how many I’m going to get as well. I have my little jet dressing jars here. And I just want to try and get an even amount in each jar. Okay. Got dressings, got salads, soup is good. It’s ready to go in the fridge. I do need to get my feta. Okay, I’m going to test one of these nut loaves to see if they’re cooked. So, I’ve left the other one in the oven. I’ve just taken this one out. And I’m just going to use a tea towel. I’m going to just insert a skewer straight into the center. And as long as that comes out clean, which it has, they are done. So, what you need to do is once you’ve tested that they’re cooked, which the other one will be, if this one is, pop their lids back on, and the thing with nutloes is they need 10 minutes to sit with their leader on. Chicken is not quite ready, so I’m just letting that have a little bit longer. Maybe by the 10 minute mark when the nutloaf is ready to come out of its tin, maybe my chicken will be ready. I will cut my chicken once it’s cooled down a minute. Um, I’m not going to try and cut the chicken hot, and I’m certainly not going to put the hot chicken into the salad. That does need to be cold or room temperature before I put it in there. But as soon as that chicken’s done and my nutloes have had their rest, our week’s worth of lunches will be meal prepped and ready to be packaged up and popped in the fridge. I’ve taken the chicken out of the oven. It’s just cooling down slightly there for me. It’s time to get these nut rolls out of their tins. So, they say take top and bottom. All right. Go. And this is served sliced. So, we’ll slice. And you have like a round. Okay, these already look, smell, and feel far superior to the test batch I made a month ago. That was just an utter fail. I did taste a little bit of the chicken. It is delicious. It’s really lemony and fresh. It’s moist. It’s not dry at all. All right, I’ve put my cut chicken into the salads. I have cut one of my nut rolls. I’ve left this one whole just because it could be a little bit colder. Uh, but there we go. That’s It’s looking fantastic. It smells exactly as I remember from my childhood. Everything that I have done today, the ingredients will be in the description below. Thank you so much for spending time with me in my kitchen. I hope that this winter lunch meal prep u is helpful to you and you enjoyed the video. And I will package up what’s left here to package up. The soup’s just going to go straight in the fridge. I’ve decided we will scoop that and heat that in the morning. Pop it in our thermos. I will put my little garlic breads into like little zip bags individually. The lids can go on my salads. They are done. They have a little dressing with them. And my nut rolls, I will let them cool down to be cold. I’ll I’ll actually pop them in the fridge. Once they’re cold, I will put a little bit of butter on them and wrap them and they will be ready to just grab and go. Okay, so that is it for this week’s lunches. I’m thrilled. I’m looking forward to lunch now every day. I hope you have a fantastic week. Thank you for spending time with me. Don’t forget if you haven’t subscribed, subscribe and hit the little bell button. It’s down below in the description box or just above it. Uh, and that will tell you every time I put out a new video, you’ll get notified so that you can watch it. Uh, thank you to everyone who has subscribed already to my channel. Uh, you guys are the best and I love doing what I do. I hope you are still enjoying the videos and let me know if you’re going to try any of these and I will catch you next week. Bye. [Music] Heat. Heat. [Music] Heat. [Music]

Busy days don’t mean you have to skip a good lunch. I’ve prepped a handful of grab-and-go lunches that are easy to make ahead and packed with flavour — perfect for those mornings when you barely have time to breathe.
These meals are balanced, filling, and designed to keep you fueled without the stress of last-minute cooking.
In this video, you’ll find:🥣 Creamy homemade potato and leek soup🧄 Individual garlic breads that go perfectly with everything🥗 Greek salad with marinated chicken — fresh and satisfying🍞 Date and walnut loaf for a little sweet finish
I’m all about food that fits real life — no fancy chef stuff, just honest, delicious meals you’ll want to make over and over.
Drop a comment and tell me which lunch you’d grab on your busiest day!
💛 Hit subscribe for more wholesome meals and kitchen inspiration.
#mealpreplunch #grabandgo #easylunchideas #homemadelunch #realfood #fromscratch
Don’t forget to like, subscribe, and hit the bell so you won’t miss more recipes coming your way!
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presto pressure canner
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canning lids/rings
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Todays Ingredients:
Potato and Leek soup:
1 0nion
1 large leek
1 Tbs butter
2kg potatoes- peeled and washed.
1.5 lt chicken stock
Water as required
Salt and pepper
100ml cream

Chicken & Greek-Style Salad:
2 large chicken breasts (or 4 small)
* 2 tbsp olive oil
* Juice of 1 lemon
* 2 garlic cloves, minced
* 1 tsp dried oregano
* ½ tsp smoked paprika (optional for warmth)
* Salt and pepper to taste
1 large cucumber, diced
pkt cherry tomatoes, halved
* 1 capsicum, diced
* ½ red onion, thinly sliced
* ½ cup pitted olives, halved
* ⅓ cup crumbled feta cheese
* Optional: ½ cup cooked quinoa
Dressing:
* 3 tbsp olive oil
* 2 tbsp red wine vinegar
* 1 tsp Dijon mustard
* ½ tsp oregano
* Pinch of salt and pepper
1/2 lemon

Date and walnut nut rolls:
1 cup chopped dates
60g butter
1 cup brown sugar
3/4 cup water
1/2 tsp bicarbonate soda
1 egg
1/2 cup chopped walnuts
1 cup self raising flour
1/2 cup plain flour

Garlic breads:
Bread dough:
300ml water
1 tsp salt
15ml oil
2tsp yeast
1 tsp bread improver
500g bakers flour

Garlic butter
1 cup melted butter
garlic (5 cloves)
handful of mixed herbs