Packed Lunch

We always have a meal of some sort on our walks, indeed with the kids it’s the most popular part of the walk! Bring along your favourite sandwiches, crisps and fruit ready for a picnic half way around the walk. If you’re stuck for inspiration, why not try a few of these ideas;

SPICY TOMATO SOUP

1st Janury 2016

Whizz up this spicy tomato soup for your next winter walk and you’ll have a warming lunch waiting for you in your rucksack.

  • 1 onion
  • 1 pepper (any colour)
  • 1 jar passata
  • 1 tsp turmeric
  • 1 tsp ground cumin
  • dried chilli to taste

Chop and fry both the onion and pepper into 2 cm dice. Fry them gently in a little oil for about 10 minutes until soft but not coloured.

Add the turmeric, cumin and dried chilli and stir in before continuing to cook for 2 minutes. Add the passata and bring to the boil before turning down to a gentle simmer for 15 minutes.

Taste the soup and season to taste. When you’re happy with the flavour let it cool down slightly before you whizz it all up with a stick blender or food processor. Heat it through when you’re ready to go and pour it into a flask.

Eat from a cup accompanied by a good cheese sandwich.

 

CHICKPEA SALAD

Definitely one for the summer, but a great veggie alternative to the usual sandwiches. Serves two.

  • 1 Can Chickpeas, drained and rinsed (425g)
  • ¼ Cup + ½ Tbs Dill Pickles, finely chopped (54g )
  • ¼ Cup Purple Onion, finely chopped (about ½ an onion) (36g)
  • 2 Tbs Mayonnaise (114g)
  • 2½ tsp Stone Ground Mustard (15g)
  • 1½ tsp Apple Cider Vinegar (6g)
  • ¼ + ⅛ tsp Sea Salt (2g)
  • ⅛ tsp Turmeric (optional for color and health!)
  • 8-10 grinds of fresh Black Pepper
  • Smash it all up together in a bowl then pop into a Tupperware box. Eat on its own  or with bread.

JANIE’S BANANA CAKE

  • 5oz self-raising flour
  • 1/4 tsp bicarbonate of soda
  • 2 ripe bananas (preferabley going brown and squidgey)
  • 2oz soft butter
  • 1 egg
  • 5oz sugar
  • 1/2 tsp vanilla essence
  • pinch of salt

Put it all in a big bowl and beat with an electric mixer until smooth and runny. Pour into a greased and floured loaf tin. Sometimes I sprinkle liberally with natural demerara unrefined cane sugar before cooking to give a crunchy topping, other times I make a syrup with lemon juice and icing sugar and pour over the top when it first comes out of the oven. Bake for 40 mins at 180 C, 375 F or gas 5. I usually test with a sharp knife or carving fork etc to make sure cooked through before turning out. Leave to cool for a bit before eating or it is very stodgy.

 

NOUSHIN’S FLAPJACK

  • 200g oats
  • 6 dessertspoons of Golden Syrup
  • 60g dark brown sugar
  • 100g butter
  • 75g sultanas or chopped apple

Melt the butter, Golden Syrup and sugar gently in a pan. When melted mix with the other ingredients and put in a tin. 25cm x 18cm is ideal.

Bake at 180c for 20 minutes. Allow to cool for 5 minutes then cut into squares but leave in tin to cool fully.

 

JANIE’S ORANGE CAKE

  • 2 naval oranges,
  • 6 eggs,
  • 9oz caster sugar,
  • 9oz ground almonds,
  • 1 teaspoon baking powder.
Simmer the oranges for 1-1 1/2 hours until soft. Allow to cool slightly. Cut in half and remove pips, then roughly cut into small pieces (or use food processor!).
Grease and line a 9 1/2 inch cake tin (a springform cake tin is ideal). Pre-heat oven to 180 C (350 F, gas 4).
Mix all the ingrediants together to form a sloppy mixture and ensure you get lots of air in.
Bake for 1 hour. Serve with ice-cream, cream or even egg custard. And it gets better with age as the left overs get more and more moist over the next day or two!
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