The Northern Advocate

The LUNCH CRUNCH

- Jan Bilton

The school lunch challenge is never-ending. Trying to overcome dislikes and cater for constantly changing wants requires planning. Lunches require protein to curb hunger pangs, the vitamins and minerals in vegetables and fruits are necessary to keep the brain alert and the body fully functionin­g, and a little carbohydra­te is required for energy.

These days there are some delightful carb choices for holding healthy fillings.

I’m a big fan of the mini milk brioche rolls from my supermarke­t. They’re packed in lots of eight, each one individual­ly wrapped. They’re soft and only about two mouthfuls. One is an ideal mid-morning snack for kids and the other makes a great lunch treat along with some additional fruit and vegetables such as cucumber or celery boats filled with a little cream cheese. I overfill the brioche so there is more protein and veg than carbohydra­te. Change out the carb as often as you can.

Scones with all sorts of goodies thrown in the mixture then halved and filled with crisp lettuce and sliced tomatoes are also novel.

PIZZA SCONES

Serve plain or filled with crisp lettuce and sliced tomatoes or canned pineapple.

Ingredient­s

■ 2 cups plain flour

■ 100g butter

■ 1 Tbsp baking powder

■ 1⁄2 tsp baking soda ■ pinch each: salt, white pepper ■ 100g tasty cheddar cheese, diced ■ 6 Kalamata olives, pitted ■ 6 cherry tomatoes

■ 3⁄4-1 cup milk

■ 4 Tbsp finely chopped parsley Method

Preheat the oven to 230C. Lightly grease an oven tray or line with baking paper.

Place the flour and butter in a food processor and process until the mixture looks like breadcrumb­s.

Add the baking powder, baking soda, salt and pepper and process until well mixed. Add the cheese, whole olives and tomatoes. Pulse a few times. The cheese, olive and tomatoes should still be a little chunky.

Transfer the mixture to a large bowl and add a half cup of milk and the parsley. Using a bread-and-butter knife, cut the milk into the mixture, being very careful not to over mix. Add just enough of the remaining milk to form a soft dough.

Turn onto a lightly floured bench. Gently pat into a square, about 3cm thick. Cut into squares, brush the tops with milk and bake for 12-15 minutes until golden and cooked through. — Makes 10

CHICK ‘N’ APPLE SANDWICH FILLING

This filling is versatile. Use in bread rolls, lettuce roll-ups or on toast. Or make sandwiches and toast them in a sandwich maker. Allow to cool before placing in a lunchbox. The mixture will keep for 48 hours in an airtight container in the fridge.

Ingredient­s

■ 160g cooked chicken or smoked chicken, finely diced

■ 3 Tbsp mayonnaise

■ 1 Tbsp lemon juice

■ 3⁄4 cups grated cheddar cheese ■ 1 small Granny Smith apple, cored and diced

Method

Combine the chicken, mayo, lemon juice, cheese and apple in a bowl.

— Makes about 2 cups

EGG & VEG SANDWICHES

The eggs can be hard-boiled the night before.

Ingredient­s

■ 4 hard-boiled eggs ■ salt and pepper to taste

■ 3 Tbsp mayonnaise ■ 1⁄4 cup finely grated carrot ■ 1⁄2 cup finely diced celery

■ 1 Tbsp finely chopped chives or parsley

Method

Mash the eggs together with the seasonings and mayo. Fold in the remaining ingredient­s.

— Makes 2 cups TEXAS QUESADILLA

Add a little chilli, if preferred.

Ingredient­s

■ 1⁄2 cup kidney beans or similar, drained and rinsed

■ 2 flour tortillas ■ salt and pepper to taste

■ 1⁄2 cup grated cheddar cheese ■ thinly sliced red capsicum, optional ■ 2-3 Tbsp chutney

Method Mash the beans until smooth. Spread over one flour tortilla. Season.

Place in a dry frying pan. Sprinkle with the cheese. Add some slices of capsicum, if using. Spread the other flour tortilla with the chutney. Place it — chutney-side down — on top of the cheese.

Cook over moderate heat for about 4 minutes each side or until the cheese is melted and the tortilla is lightly browned. Cut into 4 wedges. Cool before placing in a lunchbox. — Serves 1

FRUIT TRUFFLES

These truffles are a delicious mixture of dried fruits and orange. They do not require baking and they’re easy enough for the kids to make. Your own mixture of dried fruits could be used but some apricots should be included to provide a tangy flavour.

Ingredient­s

■ 125g each: sultanas, currants, dried apricots, pitted prunes, ■ candied lemon peel

■ 1 orange, coarsely chopped, seeds removed

■ icing sugar or desiccated coconut for rolling

Method

Put the dried fruits and the orange through a mincer or whizz in a food processor. Roll the mixture into small balls and toss in icing sugar or coconut.

Store in an airtight container in the refrigerat­or or freezer. Place in small paper cases in lunchboxes. — Makes about 20

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