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These sound fabulous! I’m going to try them this weekend!

Ingredients:
1kg chicken mince
1 cup breadcrumbs
2 eggs, lightly beaten
2 t cumin
2 t powdered chicken stock
2 cloves garlic
4 T vegetable oil

Method:
1. In a large bowl, place the chicken mince, breadcrumbs, eggs, cumin, chicken stock and garlic. Combine well using a metal spoon.

2. Roll tablespoons of this mixture into balls. Heat the oil in a frying pan and fry the meatballs over a medium heat, turning constantly using an egg slice. These only take 3-5 minutes to cook through. Just slice one in half to check they are white all the way through.

3. Serve individually or on skewers. Or in pitas. Or with pasta and a sauce. Hot or cold. Great for lunchboxes and picnics!

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Courgette, Carrot and Parsnip Frittata

Hi there,

Apologies I’ve been so quiet for a while – work has been hectic! But here is this week’s offering, courtesy of my friend Tess and Taste.com.

Some kids might have an issue with ‘the green stuff’ in the fingers, but it is healthy, sounds very tasty and will work for lunchboxes and my baby of 10 months!

Makes: 12 fingers

Ingredients
Melted butter, to grease
2 tsp light olive oil
80g (1/2 cup, firmly packed) grated green courgette
60g (1/2 cup, firmly packed) grated carrot
50g (1/2 cup, firmly packed) grated parsnip or potato or sweet potato
2 shallots, finely chopped
3 eggs, lightly whisked
40g (1/3 cup) coarsely grated cheddar or tasty cheese
2 T finely chopped fresh parsley
1 T plain flour, sifted

Method
1. Preheat oven to 180°C. Brush a shallow, square 18.5cm cake pan with melted butter to lightly grease. Line the base and 2 opposite sides with non-stick baking paper, allowing it to overhang.
2. Heat the oil in a medium saucepan over medium heat. Add the grated courgette, carrot, parsnip and shallots, and cook, stirring, for 4-5 minutes or until the vegetables soften. Remove from heat and set aside for 10 minutes to cool.
3. Combine vegetable mixture, egg, cheese, parsley and flour in a large bowl and stir until well combined.
4. Spoon vegetable mixture into prepared pan and smooth the surface. Bake in oven for 12 minutes or until set.
5. Remove from oven and set aside for 10 minutes to cool. Lift frittata from pan and place on a plate to cool completely. Cut into 12 fingers to serve.

Note:
Courgette and carrots can be substituted with potato and sweet potato too.

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