Summer Lunch Inspiration
4 Jul 2014 |
With British summertime in full swing, here at HQ, we are big fans of an al fresco lunch in the sunshine! If the thought of soggy sandwiches or a stuffy self-checkout queue fills you with dread, here are our suggestions to freshen up your lunchtime:
Take a break from work and enjoy lunch in an interesting open space:
Grab your most stylish lunchbox and head to a local green space to enjoy your lunch. The City of London website features a handy map on some of the prettiest green spaces in town here: www.cityoflondon.gov.uk/things-to-do/green-spaces/Pages.default.aspx
With the Tour De France starting this week, there are a number of places to watch the action and enjoy a break from work. On Monday there are screens up in Green Park and Trafalgar Square – visit www.tourdefrancefanpark.co.uk
Join us for lunch in the hidden Saddlers’ Hall
Join us on the 9th July at the Saddlers’ Hall for a delicious lunch on us! Pop-in for a lovely lunch and to view the magnificent hall and its’ versatile conference set-ups. For more details visit: www.partyingredients.co.uk/events/saddlers-hall-conference-safari (please RSVP to email@example.com)
Delicious lunch-box inspiration
We are always on the lookout for lunch-box inspiration to avoid the last-minute sandwich rush and Vietnamese rolls have been a recent revelation for us! With their crunchy raw vegetables, indulgent aromatic leaves and delicate noodles, summer rolls are one of our favourite simple street foods. Here is our recipe for these delicious treats:
Vietnamese Summer Rolls with a Tangy Dipping Sauce:
250g Cooked King Prawns (if raw, poach in boiling water until pink)
1 pack Rice Paper Wrappers
1 block Rice Vermicelli Noodles
Bunch of Fresh Mint Leaves
Bunch of Fresh Coriander Leaves
Bunch of Chives
Bunch of Thai Basil Leaves (optional)
Half a Lettuce
Pack of Salted Roasted Peanuts
For the dipping sauce:
1 tbsp sugar
2 tbsp lime juice
1 tbsp fish sauce
1 garlic clove, crushed
1 bird's eye chilli, finely chopped
- Bring a pan of water to the boil add the vermicelli noodles. Remove from heat and leave to soak for two minutes. Drain and rinse with cold water to cool quickly and avoid further cooking.
- Fill a bowl with cold water and dip the wrappers in until pliable, but not completely soft. Lay flat on a chopping board.
- Grate the carrot and cucumber, shred the lettuce, roughly chop the peanuts and cut the chives into roughly 10cm lengths.
- Halve the prawns and lay out the ingredients on a chopping board.
- Fill the wrappers with the ingredients, starting with the noodles and prawn halves, topped with the herbs, carrot, cucumber, lettuce and peanuts.
- Fold the bottom half of the rice paper over the filling and then fold the sides of the wrapper in. Roll the entire wrapper horizontally up from the bottom to the top.
- For the sauce, whisk the sugar into the lime juice to dissolve and then add the remaining ingredients.
- Wrap the rolls in lettuce leaves to keep them moist until lunchtime and enjoy!