Possibly the Best Packed Lunch, Ever

Are you a packed lunch kind of person? Or are you more of a devil-may-care, see-how-the-mood-takes you lunch person, having sushi one day and soup the next? Oh, how I envy your carefree ways.  Because I have to confess I'm firmly in the former category, since the tin mine is located in an area of London where your lunchtime options are strictly limited to a small branch of Nisa.  Also, I like knowing what I'm going to be eating that day; if I don't take lunch with me, I always have an I-don't-know-what-I-feel-like, what-on-earth-am-I-going-to-eat panicky feeling as soon as midday approaches.

Anyway, that was just a long and roundabout way of saying that I like a good packed lunch. And, I hate to boast, but I made an AMAZING packed lunch the other day. A packed lunch to end all packed lunches. A packed lunch that, by rights, should have come with a throne, a crown, and a little sign saying KING OF EVERYTHING.  Behold:

There was a little pot of edamame (prepared this way, and then left to cool - just as yummy when cold. There was another little pot of hummus (are you impressed, as well, by my wide range of Tupperware?  I have plastic containers for any occasion.  I AM A MIDDLE-AGED SUBURBAN WOMAN).  There were crudites of raw carrot, red pepper, and celery. And, just to top things off, there was a freshly-baked, homemade granary roll.

You hate me, don't you.  I don't blame you. 

Leek & Bacon Risotto

Yes, I know, another flipping risotto recipe.  I know I've inundated you with them, so much so that you probably think I've got shares in arborio rice, but the truth of it is that I just really like risotto.  Sorry about that.  If it's any consolation, I promise that this is the simplest risotto recipe you will ever encounter, using just a couple of core ingredients, and it's awesome.  I promise.  (The recipe is via Nigel, although I can't remember which book.  You might know by now that I have a lot of Nigel in my life). 

Here's how it goes.  Sweat two large, finely chopped leeks in some butter until soft.  Add the rice, and ladlefuls of stock and vermouth (or white wine, whichever), stirring and adding more liquid as needed.  Meanwhile, grill six slices of smoked streaky bacon until crisp.  Chop (or snip with scissors) and add to the now-cooked risotto.  Stir through a smidge of grated Parmesan, some black pepper, and serve.

Somehow, this method of cooking keeps the leeks the most beautiful shade of green, so that the finished risotto looks perky and glowing with general health-giving properties.  They also taste sweet and soft, which works gorgeously against the smoky bacon and the creamy rice.   Delicious, and even if you're not a risotto fanatic (why not?), you'll think so too. 

Hot (Cross) Buns

It's Lent!  Hooray!  What have you given up this year?  I never manage to last out until Easter without chocolate/alcohol/coffee, so this year I have accepted my lack of willpower and have given up nothing at all.  I did observe this time of year, however, by making one of those incredibly Easter-y foods:  the hot cross bun.

I love a good hot cross bun.  Don't you think it embodies the perfect combination of carbs and sweetness - that delicious bread-like dough perked up with spice and currants?  It makes them ideal for any time of day, plus they're so quick to prepare - slice in half, two minutes in the toaster, a good slathering of butter and presto!  The perfect Lent breakfast. 

You can buy lovely hot cross buns in the supermarket, so there's no real point in making them from scratch unless: -

1.)  You have time on your hands;
2.)  You have in your cupboard all manner of dried fruits and spices, which, frankly, you've no idea why you bought in the first place, you aren't sure how old they are, and really they could do with being used up. 

Both the above points happen to be true for me, so I gave it a go.  

It turns out that you make hot cross buns pretty much the same way as you'd make bread.  We followed the Nigella recipe, and substituted water for milk and added an egg before beating the dough.  There's no sugar involved, so we upped the amount of spice and added some crystallised ginger to make sure they didn't taste bland.

You should let the dough prove overnight, so this isn't a quick recipe.  It does mean, however, that you could make them one evening, leave them to rise, then convince your husband to get up early and bake them the next day so that you can enjoy them fresh and piping-hot for breakfast.  Just a suggestion.

They smell delicious - all cinnamon-y and currant-y, like a lighter version of Christmas cake.  And they go beautifully with inordinate amounts of butter.  Happy Lent!

PS - putting crosses on them seemed like too much effort.  So, really these are just hot buns.  Hee hee.