Recipe: Pinxtos lunch

Every Saturday and Sunday we have more or less the same breakfast. Once in a while I might change it up with pancakes, French Toast or something, but we always have a big breakfast.

Which makes it a bit tricky to come up with a good, but not too big lunch. Because in the evening we usually have a big dinner. First world problems, absolutely. But recently I have come up with some good lunch options like the green tortilla pizza we both love and more recently I’ve made us pinxtos!

It stated with us out on an afternoon walk one weekend and getting hungry on the way back. Popping into a supermarket to buy some lunch I wanted something quick, with no cooking involved and so I raided the deli aisle and grabbed a baguette and got to work.

I personally love pinxtos and although these lack the finesse of some of the pinxtos bars in San Sebastien they are still lovely to eat, either for lunch like we did, or as a weekend starter or light supper. What you choose to top your baguette slices with is up to you, but I highly recommend ham and manchego, and if you have any omelette or frittata leftover that’s great too. A creamy cheese and cucumber is lovely and if you have smoked salmon it’s delicious mixed with mayonnaise.

Pinxtos, serves 2

10 slices fresh baguette

Various toppings such as:

Serrano + manchego

Le Roulé cheese + cucumber

Leftover frittata (heated up)

Bresaola + mayonnaise + crispy onions + tomato

Don’t butter the bread, just add the toppings! Serve straight away.

Sashimi plate

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This lovely sashimi plate with fresh vegetables, crispy onions and hot wasabi mayo is a great way to start the weekend. Just add bubbly.

Sashimi plate, per portion

2 shallots, sliced 

oil for frying

1/2 avocado, sliced

10 cm cucumber, sliced and cut into sticks

a handful lambs lettuce

mayonnaise

wasabi powder

50 g super fresh salmon

50 g super fresh tuna

chopped coriander

2 lime wedges

Kikkoman soy

Heat up 2 cm neutral oil in a saucepan and fry the onion until golden. Drain on kitchen towel. Mix mayo with wasabi powder to your taste. Slice the fish and start plating everything. Scatter with coriander and serve with lime wedges and Japanese soy sauce.