Stress free Lunch Platter!

Lunch time!

Today was the last day of my in-laws holiday in Bangkok so we decided to have a lunch at home. While Oscar was sleeping and everyone else was watching the football I went and investigated the contents of the fridge and decided to just put everything out and eat tapas style.

I had no intention of posting this lunch platter on the blog but when my husband saw the tray the first comment he made was, "did you take a photo? Put this on your blog". So he took a photo for me and here it is. The platter would easily feed 5 people.

Here's what was on the platter:
* 3 boiled eggs sliced
* dukkah with olive oil & balsamic vinegar
* avocado sliced
* salami & ham slices
* sliced tomato
* slice cucumber
* mixed salad leaves
* mixed slice breads
* portobello mushroom with cornflake & pesto topping (see below for directions)
* eggplant/aubergine stack topped with prosciutto on toasted bread (see below for directions)
* blue cheese, sliced Montgomery Jack,  & white castello (my favourite)

Here's what you do:
* Eggplant/aubergine: wash, top and tail the eggplant. Slice the eggplant into 10 slices. Heat olive oil in a frypan and lightly fry each slice. You'll know the eggplant is ready when it goes almost see-through. When done place on kitchen sorbent paper. Place a little prosciutto on top of each slice and then stack one on top the other. Place on a piece of toasted bread.

* Portobello mushrooms: preheat the oven to 180C. Wash the mushrooms and cut the stems off. Place bottom side up on a baking tray and bake in the oven for 5 mins. While they're in the oven, mix together the filling, recipe here. Take the mushrooms out and place the filling in. Bake in the oven for a further 10 mins. Enjoy lunch!

Delicious!