Little Lunchboxes
Fun Fruit Shapes
Serves 4
If packed fruit has a habit of returning home untouched, these will be more enticing
1 Medium-sized pineapple, peeled and sliced
¼ Watermelon, sliced
1 Medium-sized sweet melon
Serve with
250g Black seedless grapes
250g Punnet green seedless grapes, rinsed
250ml (1 cup) Fresh Strawberries, rinsed
1. Create heart and flower shapes out of fruit slices using larger, followed by smaller cookie cutters of the same shape.
2. Mix and match each shape to make beautiful, colourful fruit bites.
3. Cut any leftover fruit into cubes and add it to the lunchbox along with the grapes and strawberries.
4. Don’t forget to pack wet wipes or serviettes.
SIBA’S TIP:
You can use any fruit available, but be careful of fruit such as apples, pears and bananas, which will oxidise (turn brown) and look tired. If you squeeze some lemon juice over them, it will help to prevent such browning.
Tween Lunchbox
Sandwich On A Stick
Serves 2
A creative way of turning a boring sandwich into something fun that’s easy to eat and will appeal to kids who like their food separated
2 Slices bread
2 Thick slices cheddar cheese
½ English cucumber, thinly sliced
6 Pieces cos lettuce, torn
6 Slices smoked chicken (deli cold meat)
6 Rosa tomatoes, rinsed
6 Round pretzels (optional)
1. Place the bread slices on a chopping board and, using a 5-pointed star cookie cutter, press out star shapes from each slice of bread and cheese, and 6 star shapes from the cucumber.
2. Thread a star-shaped piece of bread, followed by a piece of lettuce and two cucumber stars onto a skewer. Follow with a slice of smoked chicken folded zig-zag style, a piece of cheese, a tomato and a pretzel (if using), all threaded onto the skewer as well. Pack the skewers into a lunchbox.
SIBA’S TIPS:
The lovely thing about this sandwich is that the ingredients can be chopped and changed according to your preference.
You can prepare everything in advance and just thread the skewers in the morning before school.
Cut the point pits off the skewers before packing them in.
You can grate the leftover cheese and keep it in the fridge and use the leftover bread to make croutons for salads.
Snacking Al-Desko
Asparagus Plays Dress Up
Serves 2-4
A perfect one-hand snack to enjoy at your desk while your other hand rests on the mouse. Great for sneaking greens into kids’ lunchboxes, too
4 Sheets phyllo pastry
30ml (2 tablespoons) melted butter
2 Bunches asparagus (about 16 spears), rinsed and woody ends trimmed
1 Large free-range egg yolks
30ml (2 Tablespoons) full-cream milk
8 Slices prosciutto
Dipping Sauce
80ml ( 1/3 cup) Sweet chilli sauce
20 ml(4 teaspoons) Soy sauce
2.5ml (½ teaspoon) Finely grated ginger
1. Preheat the over to 200oC and lightly grease a baking tray with cooking spray. Brush one sheet of pastry with the melted butter. Place a second sheet on top and brush again. Continue layering and brushing the pastry sheets until done.
2. Cut the pastry into eight strips and individually wrap 8 of the asparagus spears with each strip of pastry. Beat the egg yolk with the milk and brush the pastry with the egg wash.
3. Now wrap the mid section of the asparagus spears with the prosciutto. Arrange on the prepared baking tray and bake for eight minutes until pastry is slightly golden and crispy. Tip into a lunchbox.
4. Meanwhile, mix all the ingredients together in a small bowl, then transfer into a small container with a good seal.
SIBA’S TIPS
You can substitute the prosciutto with bacon rashers.
You need to work fast with phyllo pastry as it dries out quickly. To prevent the phyllo from drying out, cover the sheets with a clean damp cloth while buttering the other sheets.
Work From Home Pies
Siba’s Mini Chicken Pies
Like the pie you would pop out to the shop for at lunchtime if you worked in an office, but so much yummier.
Serves 4
Bacon And Chicken
250g Bacon rashers (or 250g exotic mushrooms sauteed in oil and garlic until golden)
15ml (1 tablespoon) Olive oil
2 Chicken fillets, cut into small strips
5ml (1 teaspoon) Flaked sea salt
4 Cloves garlic, crushed
15ml (1 tablespoon) Medium curry powder
20ml (4 teaspoons) Indian korma or butter chicken paste
5ml (1 teaspoon) Mixed dried herbs
30ml (2 tablespoons) Fresh thyme
1-2 Leeks, well rinsed and sliced
20ml (4 teaspoons) Tomato paste
325ml Chicken stock
250g (1 stick or tub) Cream cheese
Pie Crusts
60ml (4 tablespoons) Cake wheat flour, for dusting
2x 250g (2 ready rolled sheets) Short-crust pastry
1 Egg, separated
30ml (2 tablespoons) Full-cream milk
1. Preheat oven to 190oC and grease a baking tray with oil.
2. Arrange the bacon rashers in one layer and roast for 15 minutes until crispy. Cut or break into small pieces. Set aside. (If using mushrooms, prepare as indicated and set aside.)
3. Heat a large saucepan with oil until hot, season the chicken with salt and add to the pan in two batches. Cook each batch for three minutes until cooked through, then remove from the pan and set aside.
4. For the filling, add more oil to the pan and sauté the onion for four minutes until translucent and slightly caramelised.
5. Add the garlic, curry powder, korma or butter chicken paste, mixed herbs and half of the fresh thyme, stirring continuously. Stir in the leeks. Add the tomato paste and cook for a minute. Pour in the stock and add the cream cheese and cook, stirring continuously until the cheese has melted. Bring to the boil and simmer for five minutes.
6. Add the cooked chicken with its pan juices, along with half the bacon (or mushrooms) and remaining thyme. Stir and cook for five minutes until slightly thickened and the chicken has absorbed the flavours of the sauce. This also ensures that all the chicken strips are cooked through.
7. Tip the pie filling into four pie ramekins, sprinkle over the remaining bacon and level it out.
8. To make the pie crusts, lightly flour the work surface and gently roll out one of the pastry sheets and cut out four round shapes to cover the top of each individual ramekin. Crimp the sides of the pastry with your fingers to create a pattern around the edges as pictures.
9. To decorate, cut out letters or shapes from the second pastry sheet using cookie cutters or a knife. Brush one side of each shape with egg white to glue the pattern into position. Stick the shape on top. Mix the egg yolk and milk to make an egg wash and brush it over each pie. Place the ramekins in a baking tray and bake in the oven for 10-12 minutes until puffed and golden. Serve with side salad or veggies of your choice.
SIBA’S TIP
If you thaw the pastry only halfway rather than completely, it will be easier to cut and shape without sticking to your hands.
Recipes extracted from Let’s Cook by Siba Mtongana, R340
The book is packed with delicious, easy meals and snacks for all occasions, from lunchboxes to smoothies and more. Get the little ones involved with a number of recipes designed to be prepared with their help – as well as delicious meals for adults to enjoy. Buy the book.