Tag: lunchbox

Carrot Muffins

by Karen ClaassenLeave a Comment on Carrot Muffins
Carrot Muffins

This recipe makes 12 muffins but can easily be doubled. You may also keep the batter in the refrigerator for a week. Be sure to take the batter out and leave it at room temperature for 40 minutes BEFORE baking. They store really well in a sealed container.

50ml + 200ml buttermilk
6ml bicarbonate of soda

375ml bran
125ml boiling water
60ml butter, melted
190ml brown sugar
1 egg, beaten
160ml flour
160ml wholewheat flour
2ml salt
125ml grated carrot
125ml pecan nuts, roughly chopped

Preheat your oven to 220℃ and line a 12-hole muffin tin with paper cups.
Pour the 50ml buttermilk into a small bowl, sprinkle in the bicarbonate of soda and stir to dissolve. Set aside.
Add the bran to a large mixing bowl and pour over the boiling water. Stir through.
Drizzle over the melted butter and stir together.
Now add the brown sugar, egg and 200ml buttermilk.
Pour the buttermilk and bicarb into the mixture and stir through.|Add the flour, wholewheat flour, salt, grated carrot and nuts and mix together.
Divide the mixture between the paper cups and bake for 20 minutes.
Cool the muffins on a wire rack and keep stored in an airtight container.




Rice Krispie Cups

by Karen ClaassenLeave a Comment on Rice Krispie Cups
Rice Krispie Cups

4 bananas
1 x 380g tin of caramel treat
4 x 250ml Rice Krispies

Line a 12-hole muffin tin with paper cups.
Add 3 bananas to a mixing bowl and mash until smooth.
Add 190ml of the caramel and mix through.
Now add the Rice Krispies and mix thoroughly.
Divide the mixture evenly amongst the paper cups, pressing in the cup with the bottom of a shot glass to create a hollow centre.
Now add a teaspoon caramel to each Rice Krispie cup.
Slice the last banana into 12 slices and place a slice on top of each Rice Krispie cup.
Refrigerate the cups for 1 hour.

Pizza Rolls

by Karen ClaassenLeave a Comment on Pizza Rolls
Pizza Rolls

2 x 400g puff pastry rolls, thawed
400ml tomato sauce for pizza
400g sandwich ham, sliced into squares
200g salami, sliced
200g green olives, halved
a handful of basil leaves
500g mozzarella cheese, grated
egg-wash: 1 egg yolk + 15ml water, whisked together

Preheat your oven to 200℃ and line a baking sheet with baking paper.
Unroll both the puff pastry rolls and place one horizontally in front of you on a work surface.
Brush a 2cm wide strip at the top of the pastry with water and overlay the other pastry roll so that the two overlap. Press the overlapping sections together.
Spread the tomato sauce over the entire pastry.
Scatter the ham, salami and olives evenly over the tomato sauce.
Arrange the basil leaves across the surface and top the entire pizza with the grated cheese.
Now lift the edge of the pastry closest to you and start rolling it up into a roll. Work lightly as you do not want to tear the pastry.
Slice the roll into 4cm thick slices and then lay the slices flat (cut-side down) on the baking sheet.
Brush the top and sides of the rolls with the egg-wash.
Bake the pizza rolls for 25 minutes until oozy and golden.
Serve immediately.

Matcha Fudge

by Karen ClaassenLeave a Comment on Matcha Fudge
Matcha Fudge

170ml condensed milk
30ml matcha powder
360g white chocolate, chopped
2,5ml salt
2,5ml vanilla

Prepare a 20cm x 20cm baking tin by lining it with baking paper.
Pour the condensed milk into a small saucepan and sift the matcha powder over it.
Place the saucepan on a low heat and stir until the mixture is hot.
Add the white chocolate, salt and vanilla.
Turn the heat down to the lowest setting and stir continuously until the chocolate has melted completely.
Pour the mixture into the prepared tin and leave to cool completely.
Refrigerate the fudge for 3 hours or longer.
Slice the fudge and sift over some matcha powder.

Chicken Gyros and Flatbread

by Karen ClaassenLeave a Comment on Chicken Gyros and Flatbread
Chicken Gyros and Flatbread

9 chicken breasts, skin removed
Marinade:
125ml olive oil
juice of one lemon
5ml salt
1 clove of garlic, minced
15ml oregano leaves, chopped

Slice the chicken breasts into strips and place them in a mixing bowl.
Add the olive oil, lemon juice, salt, garlic and oregano and mix together.
Cover the bowl with plastic wrap and place in the refrigerator for an hour.
Heat a cast iron pan and cook the strips for about 6 minutes, turning occasionally.

Yoghurt Flatbreads: (makes 6)
500ml self-raising flour
2,5ml salt
435ml yoghurt

Mix all the ingredients together to form a sticky dough. Add more flour if the dough is too sticky to handle.
Divide into 6 equal portions.
Flour a work surface and roll each portion to a 20cm diameter circle.
Heat a cast iron pan until very hot.
Add one flatbread to the dry pan and cook for a minute. Flip it around and cook for another minute or so. Repeat with the rest of the flatbreads.

Serve the chicken gyros on the flatbread with Greek Salad and Tsatziki sauce.

Search this site for the recipe for Tsatziki as well as Soft Flatbreads, which offers an alternative recipe.

Chocolate Seed Bars

by Karen ClaassenLeave a Comment on Chocolate Seed Bars
Chocolate Seed Bars

375ml oats
60ml desiccated coconut
80g chocolate, finely chopped
60ml linseeds
60ml chia seeds
1,2ml salt
30ml coconut oil
30ml maple syrup

Line a 20cm x 20cm baking tin with paper so that you have an overhang.
Add the oats, coconut, chia seeds and salt to a mixing bowl.
Add the chocolate, coconut oil and syrup to a heatproof bowl set over a saucepan with simmering water and stir to melt.
Pour the liquid ingredients into the dry ingredients and mix through.
Spoon the mixture into the prepared baking tin and press it down into the pan with the back of a spoon.
Place in the refrigerator for 2 hours.
Lift the bars out of the tin and cut into bars.
Store the chocolate seed bars in an airtight container in the refrigerator.

Butter Bean Hummus

by Karen ClaassenLeave a Comment on Butter Bean Hummus
Butter Bean Hummus

This is the creamiest hummus you will ever taste and I love it for its versatility!! Keep it in the refrigerator and use as a spread on crackers on sandwiches, as a dip with veg or thin it down and use it as a salad dressing.

1 x 400g can butter beans
30ml tahini
2 cloves garlic, minced
the juice of one lemon (30ml)
30ml olive oil
5ml salt

Add all the ingredients to a liquidiser and blitz together until completely smooth.

Store in the refrigerator.

Beetroot Bread

by Karen ClaassenLeave a Comment on Beetroot Bread
Beetroot Bread

This bread has a moist texture and is absolutely perfect for a topping of tomato, salad, cucumber and avocado. Easy to make and it will prettify your table!

10ml instant yeast
350ml water, lukewarm
500g bread flour
10ml salt
250g beetroot, grated
30ml oil

Sprinkle the yeast onto the water and give it a good stir.
Add the flour, salt, beetroot and oil to the bowl of a stand mixer fitted with the dough hook and mix on low speed for one minute.
Add the yeast mixture and mix/knead for another 3 minutes.
At this stage you want a dough that comes loose from the sides of the bowl. If the dough is too soft to come together in a ball, add a handful of flour and allow your machine to incorporate it. Keep adding small amounts of bread flour until the dough just comes together in a kneadable dough.
Add a few drops of vegetable oil to a clean mixing bowl and cover the sides and bottom with a thin layer. Now add the dough to the bowl, cover with plastic wrap/a bag and put aside to rest for an hour.
Preheat your oven to 210℃.
Take the dough from the bowl, gently knock it back and shape it into a round. Place on a baking sheet lined with baking paper. Cover the bread with a clean tea towel and rest for another 20 minutes.
Bake the bread for 30 minutes.
Cool completely before cutting.

If you would like to “decorate” your bread as in the image below, follow the following guidelines:
Once you have knocked back the dough, cut about a third of the dough from the rest.
Shape the larger quantity dough into a ball and place it in a small, deep cake tin. Brush the surface with a small amount of water.
Roll the rest of the dough to a 1cm thickness and cut into strips about three centimetres wide.
Roll each strip into a coil and place onto the dough ball.
Stand for 20 minutes before baking.