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19 recipes · Lunch · sorted by trending

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33 min 31 min
Huevos Rancheros
Mexico's ranch-style breakfast: crisp-edged corn tortillas topped with fried eggs and a quick tomato and chile sauce. Add beans, avocado or cheese if you want it heartier. Adapted from “Huevos Rancheros” in the Wikibooks Cookbook (CC BY-SA 4.0). Doubled the eggs and tortillas to serve 2, with 6 tomatoes instead of 4 for the sauce; the chiles and chili powder given set amounts. Photo: Luca Nebuloni, CC BY 2.0, via Wikimedia Commons (“Huevos Rancheros (11494813583)”).
SKSouCrunch Kitchen
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13 min
Greek Salad (Horiatiki)
The village salad of Greece: ripe tomatoes, cucumber, red onion, green pepper and olives in olive oil, crowned with a whole slab of feta and a pinch of oregano. No lettuce needed. Adapted from “Greek Salad” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for every ingredient (the source lists none) for 4 servings, and dried oregano over the feta instead of an optional fresh sprig. Photo: Jpatokal, CC BY-SA 4.0, via Wikimedia Commons (“Greece Food Horiatiki”).
SKSouCrunch Kitchen
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2 h 22 min 42 min
Kugelis (Lithuanian Potato Pudding)
Lithuania's favourite potato bake: finely grated potatoes and onion mixed with smoky bacon, eggs and milk, baked into a slab with a crisp golden crust. Cut into squares and serve hot with plenty of sour cream. Adapted from “Kugelis (Lithuanian Baked Potato Pudding)” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from a 9×13-inch tray to about two thirds (6 servings), with the bacon diced instead of crumbled; added a 10-minute rest and the optional marjoram the source mentions in its introduction. Photo: Eden, Janine and Jim, CC BY 2.0, via Wikimedia Commons (“Kugelis 2012”).
SKSouCrunch Kitchen
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54 min 30 min
Borscht
A hearty meatless beetroot soup with potato, cabbage and carrot, sweet-sour from a little vinegar and sugar. Serve it ruby red with a spoonful of sour cream and dill. Adapted from “Borscht” in the Wikibooks Cookbook (CC BY-SA 4.0). Beetroot raised from about 150 g to 250 g for a deeper colour; single amounts chosen where the source gave ranges, and cup measures converted to metric. Photo: liz west, CC BY 2.0, via Wikimedia Commons (“Borscht served”).
SKSouCrunch Kitchen
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1 h 3 min 26 min
French Onion Soup
Golden onions simmered in beef stock with herbs and a splash of port, then topped with bread and Gruyère and grilled until bubbling. Vegetable stock makes a meat-free version. Adapted from “French Onion Soup” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled to 4 bowls with 1 litre of stock (the source's 1.5 litres serves 6) and added a time for cooking the onions. Photo: Ludovic Péron, CC BY-SA 3.0, via Wikimedia Commons (“Soupe à l'oignon”).
SKSouCrunch Kitchen
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1 h 12 min 37 min
Ratatouille
The Provençal vegetable stew done slowly: eggplant and zucchini browned first, then simmered with soft onions, peppers and fresh tomatoes until tender but still whole. Good hot or cold. Adapted from “Ratatouille I” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for the oil and vegetable sizes; the salt, pepper and herb amounts suggested in the method moved into the ingredient list. Photo: Koichi Oda, CC BY-SA 2.0, via Wikimedia Commons (“Ratatouille - Flickr - odako1”).
SKSouCrunch Kitchen
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12 h 41 min 46 min
Falafel
Crisp chickpea fritters made the proper way, from soaked raw chickpeas blitzed with onion, garlic, parsley and warm spices. Stuff them into pita or eat them hot from the pan. Adapted from “Falafel” in the Wikibooks Cookbook (CC BY-SA 4.0). Halved the batch, made clear the chickpeas are soaked but not cooked, and added salt and frying times. Photo: やましこ, CC BY-SA 2.0, via Wikimedia Commons (“Falafel (49728839526)”).
SKSouCrunch Kitchen
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41 min 14 min
Shakshuka
Eggs gently set in a pan of tomatoes, sweet red pepper, chile and plenty of garlic, all warmed by paprika. Bring it to the table in the pan with bread for mopping up. Adapted from “Shakshuka I” in the Wikibooks Cookbook (CC BY-SA 4.0). Oil halved to 3 tbsp; added a 10-minute simmer so the tomatoes thicken before the eggs go in, and a lid to set the whites. Parsley moved from the notes into the recipe. Photo: Calliopejen1, CC BY-SA 3.0, via Wikimedia Commons (“Shakshuka by Calliopejen1”).
SKSouCrunch Kitchen
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32 min 18 min
Spaghetti alle Vongole (Spaghetti with Clams)
Naples' clam pasta: fresh clams steamed open in garlicky olive oil with a little chile, tossed with spaghetti and parsley. Add tomatoes for the red version or leave them out for the white. Adapted from “Spaghetti with Clams” in the Wikibooks Cookbook (CC BY-SA 4.0). Added soaking the clams to purge sand; tomatoes made optional (the source's white version), canned clams left out and oil and garlic given amounts. Serves 4 rather than 6. Photo: Ka23 13, CC BY-SA 4.0, via Wikimedia Commons (“Vongole 20220312 113850”).
SKSouCrunch Kitchen
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57 min 20 min
Tortilla Española (Spanish Potato Omelette)
Spain's thick potato omelette: sliced potatoes and onions cooked slowly in olive oil, then set with beaten eggs and flipped onto a plate. Good warm or at room temperature, in wedges or in a sandwich. Adapted from “Tortilla Española de Patatas” in the Wikibooks Cookbook (CC BY-SA 4.0). More potato (750 g instead of 500 g) and 8 eggs instead of 10 for a better balance; salt and pepper given amounts and the optional cucumber left out. Photo: Tamorlan, CC BY 3.0, via Wikimedia Commons (“Tortilla Española-2011”).
SKSouCrunch Kitchen
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27 min 16 min
Gyudon (Japanese Beef and Rice Bowl)
Thin slices of beef and onion simmered in a sweet soy and dashi sauce and spooned over rice, with a soft egg, pickled ginger and spring onions on top. Japan's favourite fast weeknight bowl. Adapted from “Gyudon (Japanese Beef and Rice Bowl)” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled to two full bowls (300 g beef, a whole onion) with the sauce raised to match; rice amount and cooking times added. Photo: Calgary Reviews, CC BY 2.0, via Wikimedia Commons (“Beef Bowl, Gyūdon”).
SKSouCrunch Kitchen
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36 min 16 min
Methi Tadka Dal (Pigeon Pea and Fenugreek Curry)
Yellow toor dal cooked soft with tomatoes, onion and fresh fenugreek leaves, then finished with a sizzling tadka of ghee, mustard seeds, garlic and curry leaves. Comforting with hot rice. Adapted from “Pigeon Pea and Fenugreek Curry (Methi Tadka Dal)” in the Wikibooks Cookbook (CC BY-SA 4.0). Measured the fenugreek, salt, spices and lemon juice; added a stovetop option for cooks without a pressure cooker. Photo: AugustineKajur, CC BY-SA 4.0, via Wikimedia Commons (“Dal Tadka-Delhi”).
SKSouCrunch Kitchen
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23 min
Nasi Goreng (Indonesian Fried Rice)
Indonesia's everyday fried rice: shallots, garlic and chile fried with chicken, then cold rice glazed with sweet soy sauce. Serve it with cucumber slices and, if you like, a fried egg on top. Adapted from “Nasi Goreng (Indonesian Fried Rice)” in the Wikibooks Cookbook (CC BY-SA 4.0). Gave amounts for the rice, oil and soy sauces; chose chicken and green beans from the optional list and read "fish oil" as fish sauce. The fried egg on top comes from the source's variations. Photo: Midori, CC BY 3.0, via Wikimedia Commons (“Nasi goreng di Rantepao”).
SKSouCrunch Kitchen
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23 min
Yeung Chow Fried Rice
The Cantonese fried rice found in every Hong Kong café: day-old jasmine rice tossed with prawns, char siu, bacon, peas and egg. A great home for leftover rice. Adapted from “Yeung Chow Fried Rice” in the Wikibooks Cookbook (CC BY-SA 4.0). Salt and pepper cut from 1 tbsp each to 1 tsp salt and ½ tsp white pepper; serves 3 rather than 7 for the same amount of rice. Photo: Ceeseven, CC BY-SA 4.0, via Wikimedia Commons (“Yeung Chow Fried Rice in Hong Kong Fast Food Shop”).
SKSouCrunch Kitchen
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23 min 16 min
Aloo Masala (South Indian Potato Curry)
Soft, turmeric-yellow potatoes with mustard seeds, curry leaves and green chillies: the filling for masala dosa, and great with roti or rice. Adapted from “Potato Curry (Aloo Masala)” in the Wikibooks Cookbook (CC BY-SA 4.0). Added the par-boiling step and used 3 chillies instead of 4–5. Photo: Maddyatpondy, CC BY-SA 4.0, via Wikimedia Commons (“Poori masala - tamilnadu -IMG 20190924 090232”).
SKSouCrunch Kitchen
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28 min 23 min
Vietnamese Summer Rolls (Gỏi Cuốn)
Fresh, no-cook rolls of prawns, pork, rice noodles and herbs wrapped in rice paper. Fun to roll at the table. Adapted from “Summer Rolls” in the Wikibooks Cookbook (CC BY-SA 4.0). Doubled to 8 rolls for 4 people, started from dried vermicelli, made the prawns and meat amounts specific. Photo: pelican, CC BY-SA 2.0, via Wikimedia Commons (“Vietnamese spring rolls (23691938909)”).
SKSouCrunch Kitchen
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30 min
Mejadra (Rice and Lentils with Crispy Onions)
A Palestinian staple that costs very little: lentils and rice cooked with warm spices and topped with deeply browned onions. Filling, vegan and better the next day. Adapted from “Rice and Lentils (Mejadra)” in the Wikibooks Cookbook (CC BY-SA 4.0). Corrected the lentil and rice weights to match 1 cup each and gave amounts for the oil, salt and spices. Photo: Tamorlan, CC BY-SA 3.0, via Wikimedia Commons (“Mujaddara - My own style”).
SKSouCrunch Kitchen
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28 min 21 min
Pad Thai
A family recipe for Thailand's best-known noodle dish: rice noodles tossed in a sweet, sour and salty tamarind sauce with egg, bean sprouts and peanuts. Adapted from “Pad Thai” in the Wikibooks Cookbook (CC BY-SA 4.0). Chili flakes cut from 2 tbsp to 1–2 tsp, fewer bean sprouts, the "assorted vegetables" made specific. Photo: Index Librorum Permissorum, CC0, via Wikimedia Commons (“Pad Thai 2018-12-26 (1)”).
SKSouCrunch Kitchen
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34 min 16 min
Spaghetti alla Puttanesca
A punchy pantry pasta from the Italian islands: anchovies melted into olive oil, then olives, capers, tomatoes and a little chile. Ready in the time the pasta takes. Adapted from “Spaghetti alla Puttanesca” in the Wikibooks Cookbook (CC BY-SA 4.0). Scaled from 6–8 to 4 servings with fewer anchovies; timings added. Photo: Popo le Chien, CC BY-SA 4.0, via Wikimedia Commons (“Pasta Puttanesca”).
SKSouCrunch Kitchen
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