MIS­SION TOR­NADO CHIPS BENTO

New Straits Times - - Heal -

4 Mis­sion 6-grain wraps

1 cup shred­ded moz­zarella or ched­dar cheese

A small amount of soft­ened but­ter

FLOWER GAR­DEN

3 pcs green let­tuce

A hand­ful of fresh ed­i­ble flow­ers Grapes

DI­NOSAUR EGG NEST

A hand­ful of Mis­sion gar­lic and but­ter tor­tilla chips

A hand­ful of mixed nuts

1 small hard-boiled egg

1 small piece of beet­root, shred­ded and juice squeezed out

METHOD

1. Mar­i­nate chicken fil­lets with Ca­jun spice, ground turmeric and a dash of salt. Set aside for at least 15 min­utes. 2. Heat the cook­ing oil and saute the

sliced onions un­til translu­cent. 3. Toss in chopped zuc­chi­nis and saute

for an­other four min­utes.

4. Add in the mar­i­nated chicken and cook for eight min­utes un­til cooked through.

5. Taste and add more salt, only if

needed.

2.

5. 1. Place the let­tuce in the bento box and sprin­kle the ed­i­ble flow­ers be­fore plac­ing the di­nosaur que­sadil­las on top.

To cre­ate the di­nosaur egg, use a small paint­brush and dip into the beet­root juice to make dots on the hard-boiled egg.

To cre­ate the di­nosaur egg nest, place the egg on some chips in a smaller con­tainer and top them with mixed nuts. Add in some grapes or your child’s favourite fruits.

2.

3.

4. (Note: The fill­ing can last up to three days if well-stored in an air­tight con­tainer in the re­frig­er­a­tor) IN­GRE­DI­ENTS

Mis­sion Tor­nado chips

Mis­sion orig­i­nal tor­tilla chips Half av­o­cado, cut into cubes and mashed

A hand­ful of scal­lion, finely chopped

A hand­ful of grated moz­zarella or ched­dar cheese

SALSA

3 small toma­toes, chopped into small cubes

A hand­ful of co­rian­der, finely chopped

1 onion, finely chopped

1 bell pep­per, cut into small pieces

1 clove of gar­lic, finely chopped Juice from one lemon

Salt to taste 1 hard-boiled egg 1 mini Baby­bel cheese Or­anges and grapes

METHOD

1.

2.

1.

2.

In a heat­proof dish, top Mis­sion orig­i­nal tor­tilla chips with av­o­cado and scal­lion and sprin­kle some cheese.

Bake in the oven at 180 de­gree Cel­sius for five min­utes un­til the cheese melts.

Mix all in­gre­di­ents to­gether and add a dash of salt. Al­ter­na­tively, blend all the in­gre­di­ents with a food pro­ces­sor.

1.

2.

3.

4.

2.

3.

4. Place Mis­sion Tor­nado chips into one side of the bento box. Pour salsa into a lit­tle sil­i­cone cup to go with the chips. To make it more in­ter­est­ing, place the hard-boiled egg (still warm) in an egg mold. Close the mold firmly, dip quickly into a bowl of cold wa­ter and leave it for at least 10 min­utes be­fore re­mov­ing the egg.

Style the bento with the egg, mini Baby­bel cheese and the fruits. Grill pineap­ple and once slightly golden, set aside. Spread tomato paste onto the pizza bases.

Top with grilled pineap­ple and tan­doori chicken. Sprin­kle some cheese on top.

Bake in the oven at 180 de­gree Cel­sius for 10 min­utes un­til the cheese melts.

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