I have stumbled across a Scandinavian tradition of open sandwiches with a huge array of toppings ranging from beef, to apple, stilton and hazelnuts, which sound truly delightful. Especially the Danish ‘Smørrebrød’ which I believe loosely translates to ‘butter bread, in that it has to have a thick layer of butter to support such indulgent toppings. As much as I’d love to experiment with these, eating lunch at home really isn’t an option for me seen as a spend the hours between 12 and 5 most days a week; in a lecture, then on a bus to the science campus, then in 3 hours of labs or tutorials. And I understand that Smørrebrød isn’t something you can really eat on the go. So I have adapted my approach to be more along the lines of ‘really, really, indulgent sandwich’.
That being said- Scandinavian cuisine is something I’d like to take more inspiration from in the future, as a diet of locally sourced seasonal vegetables, lots of nuts & berries, and lots and lots and lots of bread, does sound rather appealing. And not a million miles away from my current diet. I also like ideology that food, along with everything else you do, should be something to enjoy and savour.
- Goats cheese, red pepper, tomato, olives, chorizo on ciabatta
Here I have broken pretty much all the rules of the Smørrebrød, by sandwiching between two slices, substituting a rich, dark, seeded loaf for ciabatta, lightly toasting the bread, and using olive oil instead of butter. So basically it isn’t a Smørrebrød, just a regular sandwich. I like to fill the little lunchbox pockets with extra bits of salad and a combination of dried fruit and nuts, in this case dried pineapple, raisins, cashews and almonds, to snack on around mid morning.
- Roast veg salad
One of my slightly less indulgent but just as tasty lunches involves roasting sweet potato, mushrooms, brussels sprouts, cauliflower and peppers in S&P, paprika and olive oil, then tossing with fresh spinach for a filling lunch. Last week I did the same thing but wrapped in a tortilla wrap.