Lunches can be healthy, enjoyable, delicious, and fun. Our recipes tick all the boxes and are perfect to pack in a lunchbox.
Ham, cheese and lettuce rolls
FOR 4 PEOPLE
INGREDIENTS
1 small avocado
15 ml (1 tbsp) lemon juice
½ medium tomato, seeded and diced
30 ml (2 tablespoons) grated carrots
15 ml (1 tbsp) small diced red pepper
4 small tortillas
65 ml (¼ cup) mayonnaise
shredded cos lettuce
4 slices of ham, thin slices of cold meats
4 slices of white cheddar or mozzarella cheese
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INSTRUCTIONS:
Avocado spread: take the flesh of the avocado and the mash, mixing it with a squeeze of lemon juice. Stir in the diced tomatoes, carrots and red pepper. Put aside.
Spread the tortilla or pita with mayonnaise, leaving at least 1.5 cm around the outside. Spread the avocado mixture over the mayonnaise. Garnish with grated lettuce.
Carefully place the ham slices on the mayonnaise, garnish with cheese slices (leaving room on the edge to roll up). Gently roll the tortilla into a wrap. Cut into two pieces and place in a lunch box.
Quiche in bread baskets
Quiche in bread baskets
FACT 6
INGREDIENTS
10 ml (2 teaspoons) of oil
¼ onion, finely chopped
50g of chopped ham
6 slices of white bread (fresh)
2 large eggs
190 ml (2/3 cup) milk
10 ml (2 teaspoons) finely chopped fresh parsley
Salt and pepper to taste
90 ml (1/3 cup) cheddar cheese, grated
INSTRUCTIONS
Preheat the oven to 180 ° C. Butter a six-hole muffin pan. Heat the oil in a small pan, brown the onion and ham for about 2 minutes. Remove from the heat and set aside (you can just leave it in the pan). Carefully cut the crusts from the slices of bread, use a rolling pin to flatten the bread. Press the bread into the muffin pan. Place in the oven for 3 minutes. Remove from the oven and set aside.
Bread cups should not be golden, just a little dry. Whisk together the eggs, milk, parsley, salt and pepper to taste. Divide the ham mixture between six toast cups and sprinkle with cheese.
Pour 2½ tablespoons of egg mixture into each cup, immediately place in the oven. Bake for 12 to 15 minutes until top is lightly browned and filling is set.
Remove from oven and let stand five minutes before serving. The filling will be inflated but it will deflate when standing. Pack in the lunch box.
Mini savory scones
Mini savory scones
FACT 24
INGREDIENTS
450 g (4 cups) self-rising flour
10 ml (2 teaspoons) of baking powder
75 g butter, at room temperature
50 g (¼ cup) powdered sugar
3 eggs
about 250 ml (1 cup) of milk
150 g striped bacon, finely chopped and lightly fried
250 ml (1 cup) grated Gouda cheese
125 ml (½ cup) apricot jam
INSTRUCTIONS
Preheat the oven to 220 ° C. Lightly grease two baking sheets. Sift together the flour and baking powder, add the butter, with your fingertips rub until the mixture looks like fine breadcrumbs. Stir in the sugar. Beat the eggs together and make up to 300 ml with milk, reserve two tablespoons of egg for the frosting of the scones. Gradually add the egg / milk mixture to the dry ingredients, mix well, add the cheese and bacon, mix until a soft dough forms.
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Place the dough on a lightly floured surface and flatten with your hand, or use a rolling pin, to a thickness of 1 to 2 cm. Use a 5 cm fluted cookie cutter to cut the dough. Gently gather the remaining dough, knead very lightly, roll again and cut out more scones.
Arrange the scones on prepared baking sheets, brush the top with the egg / milk mixture reserved for the frosting.
Bake for about 10-15 minutes or until the scones are risen and golden. Cool on a wire rack. Serve as fresh as possible, cut in half and generously spread with apricot jam.
Pizza rolls
Pizza rolls
FACT 24
INGREDIENTS
½ red bell pepper, finely chopped
100g ham or salami, finely chopped
125 ml (½ cup) grated cheese
½ can (410g) tomato and onion relish
1 pkg. (400 g) frozen puff pastry, thawed
INSTRUCTIONS
Preheat the oven to 200 ° C. Butter a baking sheet. Combine red pepper, ham and cheese in a bowl. Unroll the dough and spread with the tomato relish, leaving a 2 cm border along one side, sprinkle the red pepper mixture over the tomato relish.
Roll the dough, like a Swiss roll, to enclose the filling, leaving the edge even until the end. Brush the edge lightly with water and fold to seal. Cut each roll into 1 cm rounds (use a serrated bread knife) and place them on the prepared baking sheet. Bake for 20 minutes or until golden brown.
Jellied fruit cups
Jellied fruit cups
FOR 12
INGREDIENTS
250 ml (1 cup) boiling water
1 packet of orange jelly
1 packet of pineapple jelly
1 can (850g) fruit cocktail, drained but keep the syrup
INSTRUCTIONS
Boil water and dissolve jellies, each flavor in its own small bowl. Add the drained syrup from the can of fruit cocktail to each bowl to cool the jelly. Divide the fruits and add equal amounts to the jelly. Pour into individual containers and leave to set in the refrigerator. Cover with a lid and put in a lunch box.
Recipes and styling: Dorah Sitole