This is going to be my last packed lunch for the 14 days of Zerspri challenge. I’ve really enjoyed eating my kiwifruit lunches and I’ve loved being able to add some new items to my lunchbox collection. I opted to keep things simple with this lunch so I’ve got a sandwich, a little salad, some crunch veggies and a kiwi hanging out in it personal side cart.
A cheese and pickled jalapeno sandwich on low gi multiseed bread,
a simple baby tomato salad with spring onions,
a few sugar snap peas
and a kiwifruit.
Zerspri are currently running a campaign called Occupy Lunchbox through which they’d like encourage parents and children (and anyone else who packs lunches) to make healthy choices when packing lunchboxes. The ambassador for the campaign is a cutie called KID Z, check her out in the video below to hear all about what she stands for as the face of the Occupy Lunchbox movement.
Hello out there! Is there anyone out there? I really hope so, it’s been way too long since there was a new post around here. With this post (and more to come) I’m hoping to revive my dear blog and also healthier lunchtimes for me. So without further ado, here is what’s in today’s lunch box.
A salad of nectarine slices and goats milk chevin
on a bed of mixed salad leaves, red cabbage, sugar snap peas, shaved carrot and baby tomatoes .
I enjoyed taking part in the first instalment of the Ready Steady Cook! challenge so much that when I found out Tandy was hosting the second instalment I signed up immediately. The premise of the challenge, like the TV show that inspired it, is that each contestant is given a mystery bag (list) of seven ingredients along with a pantry full of staples with which they are to create a three course meal. My list was supplied by Jessica from Tiny Oven Adventures.
Any cheese you choose
Here is what I made.
Starter: Sweetcorn Fritters
Based on this recipe, I used the sweetcorn from my list, cornflour and coconut oil to make these crispy fritters. I mixed a tin of cream style sweetcorn with four heaped tablespoons of cornflour. Once thoroughly mixed I shallow fried spoonfuls of the mixture for a few minutes on each side until golden and crispy.
Main Course: Stuffed Butternut
For my main course I chose to make stuffed butternut. I removed the seeds from the bowls of two small butternuts and filled the cavities with roughly chopped red onion, bacon lardons, the cubed flesh from the butternut stems, shimeji mushrooms and some fresh thyme (from the pantry). I then baked them covered in foil for an hour at 180°C. Removing the foil after forty minutes and placing a slice of chevin cheese on top of each butternut to melt into the filling.
Dessert: Plum Tarts
For dessert I chose to make plum tarts based on this recipe. I cheated a bit here by using ready made puff pastry instead of using the pantry ingredients flour and butter to make my own. I cut squares out of the pastry, folded the edges in using a little water to help stick them down and then arranged slices of yellow and red plums on top. I brushed the tarts with a diluted honey (from the pantry) mixture before baking at 200°C for twenty minutes. I glazed them with the remainder of the honey mixture while they cooled.
While I was constructing this salad in it’s bowl I was gently reminded of performing similar activities years before. When I was young(er) and my parents would have guests over for a braai I was often entrusted to make the green salad that would accompany our meal. This was a job that I took most seriously. I remember spending ages chopping and slicing the ingredients laid out by my mom. Finally (and most importantly) I deliberated over how to arrange said ingredients into intricate patterns, trying not to repeat arrangements previously used. I guess some things haven’t changed.
Salad with mixed leaves, smoked chicken, baby tomatoes, feta and spring onion.
When I saw this recipe for a chilled-spiced beetroot soup in the current (Jan/Feb 2011) issue of Pick n Pay‘s Fresh Living magazine I knew it make a great packed lunch for a warm Summer’s day. The flavours and vibrant colour would provide a welcome midday break and ensure I could forge ahead with the afternoon’s tasks.
Pasta salad is one of those dishes that is perfect for packed lunches. It’s meant to be eaten chilled so you can prepare it in the evening and stick it in the fridge. Then in the morning pop it into one of those lunch cooler bags with a little ice brick and it’ll stay perfectly cool until lunchtime. A great summertime lunch that is also a wonderful vehicle for a few of your daily fruit and veg servings.
Pasta salad with mini pipe rigate, yellow peppers, cucumber, spring onions, baby tomatoes and feta cheese all tossed in a light tomato sauce.
So here we are, a couple of weeks into 2011 and probably just getting the hang of writing 1 and the end of the year instead of that mischievous 0. By now we are all trying to make the transition from holiday mode to work mode whether we had an end of year break or not. For me work mode also includes getting back into my routine of packing lunches for myself. For the first packed lunch of the year I chose a basic almost school lunch combo of tortilla wraps and fruit. Perhaps not very exciting but it fulfilled it’s destiny of filling my tummy and helping me stay awake during the late afternoon slump.
Caprese wraps – tortillas filled with baby tomatoes, slices of mozzarella cheese and lettuce,
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.
Smoked chicken, rocket and red onion sandwich on multigrain health bread,
This past weekend I had the privilege of watching Christine Stevens prepare a few recipes from her book Harvest at the Cape Town Book Fair. One of the dishes she prepared was a winter salad containing cabbage, carrot, celery and onion dressed with an orange juice vinaigrette. She explained that she thought cooking was all about adapting and that the original recipe in her book used fennel, but since she had none on hand she’d substituted onion instead. The combination of fennel and orange was the inspirational springboard for this salad lunch.
Mixed salad leaves topped with
carrot, red onion and fennel marinated in a little orange juice topped with