Tag Archives: bread

#449 – Nutella Sandwich Lunch

It’s World Nutella Day today, so in celebration of that naughty chocolate and hazelnut spread I snuck a little sealed sandwich into my lunch box today. Sealed sandwiches doesn’t work so well with the seed loaf I’d usually buy, so I decided to go all the way to the dark side and get a loaf of standard white sandwich bread.

#449 - Nutella Sandwich Lunch

Today’s Lunch:

  • Nutella filled sealed sandwich,
  • chicken mayonnaise sandwich (hiding under the Nutella one),
  • selection of vegetable crudités, including celery sticks, baby corn, carrot sticks & baby tomatoes, and
  • a little tub of strained yoghurt with some Thai pesto stirred into it.

#447 – Smoked Chicken Mayo and Roll Lunch

#447 - Smoked Chicken Mayo and Roll Lunch

I’m not a big fan of soggy sandwiches. So when I’m packing a sandwich (or roll) where the filling might cause this to happen I like to pack the bread and filling separately. Then at lunchtime I can assemble it just before eating.

Today’s Lunch:

  • Kitka bread roll,
  • smoked chicken mayo with red onion and fresh mint,
  • blueberries,
  • raspberries and
  • a minneola.

#431 – Bean and Tuna Salad Lunch

#431 - Bean and Tuna Salad

This salad came together quite by accident with a few pantry staples and the lovely broad beans that have been frequenting my veggie box recently. A rather happy discovery on my part that I’m sure to repeat often this Summer.

Today’s Lunch:

  • Bean and tuna salad with tuna, broad beans, red kidney beans and spring onion tossed with a dressing of capers, lemon juice, olive oil, salt and pepper,
  • a slice of brown seed loaf and
  • some baby tomatoes.

#429 – Gammon Sandwich Lunch

#429 - Gammon Sandwich

Sandwich and salad. It’s the combo I usually fall back on when I don’t have sufficeint leftovers to fill my lunch box. I try to keep the flavours interesting so that I’m not too tempted to head down the road to Cookshop for a plate from the daily buffet.

Today’s Lunch:

  • Gammon steak and wholegrain mustard on brown sead loaf with lettuce and radicchio and
  • some cabbage, carrot, fennel and orange salad.

Ready Steady Cook Challenge – Dessert – Beetroot and Banana Bread

Ready Steady Cook Challenge

This is my third and final course for LadyRaven’s Ready Steak Cook challenge. I’d like to thank her for hosting this fun event and I hope it gets turned into a regular feature on her blog.

Ready Steady Cook - Dessert

When I received my list of ingredients from Sam I decided almost immediately that I wanted to try and use the beetroot in my dessert course. Initially I wanted to use this beetroot cake recipe but there where so many ingredients that I couldn’t use I had to think of something else. I’ve used Browniegirl’s banana bread recipe previously with great success, so I thought with a few small alterations I could turn this into a beetroot and banana bread.

Ready Steady Cook - Dessert

I’ve included the recipe here with my alterations in brackets.


  • 180ml Milk
  • 115g Butter
  • 300g Sugar
  • 275g Self Raising Flour (Used a bran-rich self-raising flour)
  • 2 Large Eggs at room temperature
  • Pinch Salt
  • 4 Ripe Bananas (Used 2 bananas (about 90g unpeeled) and the equivalent weight in puréed beetroot)
  • 2 ml Bicarbonate of Soda (Omitted this as it was not an allowed pantry ingredient)
  • 12,5ml extra Milk (Omitted this as I didn’t use the bicarb)


  1. Preheat oven to 190oC (Adjusted this for my table top oven to 160oC)
  2. Grease & flour a large or 2 small loaf pans
  3. Heat butter and milk until butter has melted
  4. Sift flour & mix with sugar in a large bowl (Didn’t sift the flour as it had bran added to it)
  5. Beat eggs & salt together until light and frothy
  6. Mash bananas well then add to the egg mixture (Mashed the bananas with the puréed beetroot)
  7. Stir banana mix into the dry ingredients
  8. Add milk & butter and fold in to form a very soft batter
  9. Stir the baking powder into 12,5ml of milk and fold in last (Omitted this step as bicarb was not an allowed pantry ingredient)
  10. Pour batter into prepared pan and bake for 25 minutes
  11. Change oven temperature to 180oC and bake for another 20-25 minutes until lightly brown and skewer comes out clean (Adjusted this for my table top oven to 150oC and baked for 35 minutes)
  12. Allow to cool slightly before serving

Ready Steady Cook - Dessert

The batter had such a vibrant pink colour which I had hoped would carry through to the final product. Unfortunately upon slicing the baked loaf I was not greeted with the happy pink colour I had been hoping for, but rather a pinkish-orange hue.

Ready Steady Cook - Dessert

The bread itself has a rather distinctive flavour of both beetroot and banana, perhaps an uncanny pairing but not unpleasant. A perfect accompaniment to an afternoon cup of tea and would not be unwelcome as a sweet end to a meal, perhaps served warm with custard alongside a cup of coffee.

#425 – Smoked Chicken Sandwich Lunch

#425 - Smoked Chicken Sandwich

The contents of today’s lunch are mostly a remix of yesterday’s Smoked Chicken Salad and it’s has me thinking about other meal remixes.  In particular the meal reimagining mastery of Fancy Food Fast, my remix doesn’t even come close! I’m interested to hear how you deal with leftovers and surplus ingredients to make it feel like you are eating a different meal.  Whether it turning a salad into a sandwich, pasta sauce into a soup or roast meat into a pie leave a comment and let me know.

Today’s Lunch:

  • Smoked chicken, rocket and red onion sandwich on multigrain health bread,
  • carrot sticks,
  • an orange cut into eighths and
  • a mini soccer ball cheese.

#423 – Vegetable Soup Lunch

#423 - Vegetable Soup

Recently Cape Town became one of a handful of cities worldwide to endorse a weekly meat-free day. I’ve blogged previously about the Meatless Monday movement and my strange mental block when it comes to creating a meat-free meal on a specific day of the week. So I’m happy to follow the City of Cape Town‘s example and enjoy a few random meatless days a week.

This simple vegetable soup is a great vegetarian option for your chosen meat-free day.  Cubed celeriac, carrot and any other vegetable odds and ends you’d like to make use of, cooked with lentils in a vegetable stock and served with a generous spoon of flavoursome pesto.

Today’s Lunch:

  • Vegetable soup topped with a spoonful of pesto and
  • a slice of olive ciabatta.

#411 – Bean Soup Lunch

#411 - Bean Soup

All I seem to want to cook and eat at the moment is pots and pots of warm soup, but some days I’m just too lazy for all the chop, chop, chopping. So when I see Justin Bonello on the TV telling me it’s OK to get a little help from Woolworths who am I to argue? I picked up a pack of mixed bean and vegetable soup mix, followed the on-pack instructions and added a smoked chicken breast from the Aphrodisiac Shack and in a few minutes had a lovely pot of yummy soup.

Today’s Lunch:

  • Mixed bean, vegetable and smoked chicken soup,
  • rye bread and
  • a satsuma.

#407 – Thai Butternut Soup Lunch

#406 - Thai Butternut Soup

Have you noticed the seasonal change in the weather recently?  In Cape Town the evenings have a slight chill to them signalling the onset of Autumn and I think that is the perfect excuse to create giant pots of warm and comforting soup.  Like this Thai flavoured butternut soup I made last night.

Today’s Lunch:

  • Thai butternut soup and
  • two slices of muesli loaf from Knead.

Here is my recipe for Thai flavoured butternut soup.


  • 1Tbsp coconut oil (I used the Kapruka brand that we received in our goodies bags at the SA Food Bloggers Conference)
  • 2 medium sized onions (roughly chopped)
  • 3 large garlic cloves
  • 1.5kg butternut (peeled, seeds removed and cut into large chunks)
  • 1.5ℓ vegetable stock
  • 1 stalk of lemongrass (split in half lengthways)
  • 3 dried limes leaves
  • 200ml coconut milk
  • 1tsp fish sauce
  • a large handful of fresh coriander (chopped)
  • the juice of half a lime


  1. Sauté the onions and garlic in the coconut oil until the onions are translucent.
  2. Add the butternut and stir-fry for a minute or two to coat with the coconut oil and brown slightly.
  3. Add the vegetable stock, lemongrass and lime leaves and cook for half an hour (or until the butternut is tender)
  4. Remove the lemongrass and lime leaves and then blend to a smooth consistency.
  5. Stir in the coconut milk, fish sauce, coriander and lime juice, bring to the boil and serve.

Makes approximately 9-10 servings