Yummy Mummy Packed Lunches

Huge thanks to the very clever Wendy Mallins for these fab packed lunch ideas and recipes and for guest posting. Wendy blogs at www.whimsicalwife.co.uk where she is currently hosting a wonderful competition to win a months supply of Plum baby food!


Packing your kids a beautiful, tasty and appealing lunch is really important… otherwise they are just not going to eat it!  I’ve put together a basic pack lunch menu and some really quick easy recipes.

Monday:

Homemade bread with grated cheese cut into hearts & stars sandwiches

Homemade sultana & oat cookie

A pot of yoghurt

Banana

Carton of fresh orange

 

Tuesday:

Homemade roast vegetable & pesto pizza slices

A homemade sultana & oat cookie

Cheese & carrot batons

Strawberries

Carton of fresh apple

 

Wednesday:

Homemade pasta salad with peas, small strips of ham in sun-dried tomato dressing

A homemade carrot cake muffin

A pot of yoghurt

Pineapple slices

Carton of fresh orange

 

Thursday:

Homemade bread with smooth peanut butter cut into hearts & stars sandwiches

A homemade carrot cake muffin

Cucumber & cheese batons

Banana

Carton of fresh apple

 

Friday:

Homemade Marmite breadsticks

A homemade speedy fruit crumble

A pot of homemade hummus

Carrot batons

Banana

Carton of fresh orange


Each packed lunch contains at least 2 portions of fruit/vegetables. Obviously what goes into the packed lunch should vary, depending on what you have in stock, what is seasonally available and what bargains may have been found whilst food shopping.

Other popular contents include…

Savoury scones, flasks of homemade soup, pots of berries, handfuls of dried fruits, greek salads, pots of tuna/bean salad, different flavoured scones, flapjacks, gingerbread men, various sandwich fillings….

The Recipes

Sultana & Oat Cookies:


  • 140g plain flour
  • 75g rolled oats
  • 125g unsalted butter
  • 75g dark brown sugar
  • 100g caster sugar
  • 1 egg
  • tsp vanilla extract
  • 80g sultanas


  1. Preheat oven to 180C/Gas 4
  2. Mix butter and sugar until fully combined
  3. Beat the vanilla into the egg
  4. Add egg mixture to the butter and sugar
  5. Mix in the flour and oats and fold in the sultanas (you can add chocolate chips here too)
  6. Roll the dough between your hands into small ping pong sized balls and place on greased baking tray
  7. Using the back of a fork squash the balls flat
  8. Bake for approx. 10 minutes until just turning golden

 

Homemade Pizza

 

  • 600g strong white flour
  • 1 tsp dried yeast
  • 1 1/2 tsp salt
  • 2 tsp caster sugar
  • approx 300ml lukewarm water

 

  1. Put flour and salt into a large bowl and mix well
  2. Form a well in the centre of the flour
  3. Dissolve the sugar and yeast into the water
  4. Pour the water mixture into the well in the flour
  5. Mix slowly with a fork gently bringing in more and more of the flour from the edges of the well.
  6. When the dough is too stiff to mix with a fork, use floured hands and knead for about 1-15 minutes on a floured work top until it has a nice smooth texture
  7. Flour the dough and place it back into the bowl, cover with cling-film and leave to rise for 30 minutes
  8. Split dough into 4 equal portions and roll each out thinly to approx. 10 inches
  9. Add toppings and cook for approx. 10 minutes or until the cheese browns


Pizza toppings:


Basic tomato sauce – heat a tin of tomatoes with a crushed clove of garlic and sprinkle of oregano, allow it to simmer with the lid off to thicken.


Roast Vegetables  – chop a selection of vegetables (peppers, courgettes, red onion) toss in olive oil, spread in a roasting tin and roast on 200C for approx. 15 – 20 minutes or until soft and browning.


Pesto sauce – simply spread pesto onto pizza base instead of tomato sauce – my children love this


Cheeses – mozzarella works best on pizza, but you could also just use medium cheddar grated – use whatever suits budget and stock wise!


Pasta Salad


  • Chosen quantity of cooked cooled pasta
  • Handful of cooked peas
  • Ham/Quorn torn into bite-size strips
  • Sun dried tomato puree
  • 2 tsp olive oil


  1. Mix the tomato puree with the oil and stir into the other ingredients


Carrot Cake Muffin

 

  • 2 eggs
  • 175g caster sugar
  • 150ml olive oil
  • 200g self raising flour
  • 1 tsp cinnamon
  • 2 medium carrots grated
  • 1 tsp vanilla extract
  • zest of 1 oranges
  • juice of 1 orange
  • 450g cream cheese (I like Philadelphia)
  • 3 heaped tablespoons icing sugar


  1. Preheat oven to 180C

2.      Whisk the egg, sugar and oil together (I use the Magimix – egg beater – makes it more fluffy)

3.      Tip this gently into a dish and fold in the flour, cinnamon, grated carrot, vanilla and zest of 1 orange -mix fully (but gently)

4.      Spoon equal amounts into the muffin cases and bake for 15 – 20 minutes

5.      Leave to cool

6.      For the frosting – blend the Philadelphia, icing sugar, juice of an orange

7.      Spread over the top of the muffins and sprinkle with the orange zest


These are very moist cakes – delicious with or without the cream cheese topping.



Marmite Breadsticks

 

  • Same ingredients as for pizza base


1.      Follow same method as for pizza base up to stage 7

2.      Roll dough into flat sheets (approx 6 inches wide – 12 inches length)

3.      Using a knife cut the flat sheets into strips (approx. 1 inch wide)

4.      Twist the strips and place on greased baking trays

5.      Brush the twisted strips with combination of  a heaped tablespoon of marmite mixed into a beaten egg.

6.      Bake at 200C  until brown.


This recipe makes lots of breadsticks obviously depending on shape and size – they can be stored in an air tight container for several days and are great as snacks or dipped into soup.


Speedy Fruit Crumble

 

  • Natural yoghurt
  • Digestive biscuit
  • Strawberries/raspberries/blueberries


1.      place berries into base of a pot (with a lid)

2.      Add a few dollops of yoghurt to cover

3.      Sprinkle with bashed up biscuit


Homemade Hummus

 

You really need a blender to do this recipe with any ease!


  • 400g tin of chickpeas
  • 2 tbs tahini (or smooth peanut butter)
  • 1 tbs olive oil
  • salt
  • ½ clove garlic
  • water to loosen


1.      Simply put all ingredients into a blender and whizz until smooth – adding water to loosen as necessary.





 


 

 


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