Lunch Recipes

Fresh, colorful salad with tuna, hard-boiled eggs, green beans, potatoes, olives, and anchovies. Ingredients (Serves 4) 200 g green beans, trimmed 200 g baby potatoes, boiled and halved 4 hard-boiled eggs, peeled and quartered 200 g cherry tomatoes, halved 1 small red onion, thinly sliced 1 small cucumber, sliced 150 g canned tuna in olive oil, drained 50 g Niçoise or Kalamata olives 8 anchovy fillets (optional) Fresh basil or parsley, for garnish For the vinaigrette: 4 tbsp

Iconic baked or grilled ham and cheese sandwich, often topped with béchamel sauce. Ingredients (Serves 2–4) 8 slices of white or pain de mie bread 150 g sliced ham 150 g grated Gruyère or Emmental cheese 25 g butter 25 g all-purpose flour 300 ml milk Salt and freshly ground black pepper Pinch of nutmeg (optional) Preparation Prepare béchamel sauce: Melt butter in a saucepan over medium heat. Stir in flour to form a roux and cook 1–2 minutes. Gradually whisk in milk, stirring

Classic savory tart with eggs, cream, and smoked bacon in a buttery pastry. Ingredients (Serves 6–8) For the Pastry 250 g all-purpose flour 125 g unsalted butter, cold and cubed 1 egg 2–3 tbsp cold water Pinch of salt For the Filling 200 g smoked bacon or lardons 3 large eggs 250 ml heavy cream 100 ml milk Salt and freshly ground black pepper Pinch of nutmeg (optional) 100 g grated Gruyère or Emmental cheese (optional) Preparation Prepare the pastry: Mix flour and salt in a b

Pizza topped with artichokes, mushrooms, ham, and olives. Ingredients (Makes 2 pizzas) For the Dough 500 g Italian “00” flour 325 ml water (lukewarm) 10 g salt 3 g dry yeast For the Topping 300 g canned San Marzano tomatoes (crushed) 250 g fresh mozzarella, sliced 80 g cooked ham (prosciutto cotto), sliced 100 g mushrooms, thinly sliced 80 g artichoke hearts, sliced 60 g black olives (pitted) Extra virgin olive oil Salt, to taste Preparation Prepare the dough: Dissolve yeast