Kitchen Classics: Lunchbox Treats

Take the chore out of preparing your kids' lunchboxes with these simple, yet delectable recipes

Be sure to try out these recipes!

GLUTEN FREE WAFFLES
INGREDIENTS

• 1 medium potato, boiled and mashed
• ½ cup spinach, cut into fine ribbons
•  ½ cup moong dal, boiled and mashed
• Salt and pepper to taste
• 1 tsp butter
• Oil spray to grease waffle iron
• Ketchup and cherry tomatoes (optional)

 
METHOD
Grease the waffle iron with an oil spray or with a light brush of oil.
Mash all the ingredients in a big bowl and make two big patties with the mixture. Place in the waffle iron and grill until both sides are golden brown.
Pack in a lunchbox with cherry tomatoes and ketchup.
 
 MANGO PISTA RICE
INGREDIENTS

• ½ cup rice, washed and soaked
• ½ cup mango, cubed\
• 2 tbsp pistachios
• 1 inch stick cinnamon
• 1 tsp cumin
• Salt to taste
• 1 cup water
• 1 tbsp clarified butter/ghee
• 1 tbsp fresh coriander, finely chopped
• Cucumber sticks and mango slices (optional)
• Yoghurt (optional)

 
METHOD
Heat clarified butter in a pan. Add cumin, cinnamon, and pistachio nuts, stir and add the soaked rice.
Stir gently until the rice is well coated with clarified butter. Add mango cubes, salt and water. Cover with a lid and cook on low heat for 10-12 minutes.
Sprinkle with coriander and pack in a lunchbox with cucumber sticks, mango slices or yoghurt.
 
 
MULTISEED WHOLE BRAN VEGGIE SANDWICH
INGREDIENTS

• 4 slices multiseed, whole bran bread
• 1 medium potato, boiled, peeled and cubed
• ½ cup peas
• 1 tbsp olive oil
• 1 tsp cumin seeds
•  ½ tsp turmeric
• ½ tsp chilli powder
• 1 tsp coriander powder
• 1 tsp sumac powder
• Salt to taste
• 1 tbsp butter
• 1tbsp mint chutney or pesto (optional)
• Ketchup (optional)

METHOD
Heat the oil in a frying pan and add cumin seeds. When it starts to crackle, add all the dry spices and potato and peas.
Stir and add salt, cook for 4-5 minutes. Remove from heat and cool.
To make the sandwich, spread some butter on each slice and spread some mint chutney or pesto. Layer some of the pea and potato mix and cover with another slice.
Repeat with the rest of the bread. Grill in a preheated sandwich toaster. Pack in the lunchbox with ketchup.
 
MUSHROOM AND CHEESE CALZONE
INGREDIENTS
For the dough

• 1 ½ cup flour
• ½ tsp dry yeast
• 3 tbsp olive oil
• 1 tsp sugar
• ½ tsp salt 
• ½ cup water
• Butter, for brushing

For the filling

• 
  8-9 mushrooms, finely sliced
• ½ red bell pepper, finely sliced
• 1 cup mozzarella cheese
• 1 tsp oregano
• 1 tbsp olive oil
• Salt and pepperto taste    

METHOD
Warm a little water and add sugar and yeast. Add the flour, olive oil and remaining water to it.
Use a dough mixer to make a smooth dough. Cover with cling film and leave to rest for at least 30 minutes.
For the filling, start by heating some oil in a pan. Add the bell peppers and mushrooms and sauté until slightly dry. Add salt, pepper and oregano. Set aside to cool.
Knead the dough again and add a little salt to it. Make lemon-sized balls and roll into discs on a surface dusted with flour.
Place a dollop of the filling and some of the grated mozzarella on one half of the dough and fold over with the other half. Press the ends gently and seal using a fork. Brush with butter and bake at 200°C for 20 minutes.
 

 GRILLED HALLOUMI BURGER
INGREDIENTS

• 1 burger bun
• 1 tbsp butter
• 4 slices of halloumi cheese
• 1 tbsp olive oil
• ½ cucumber, sliced lengthwise
• 1 tomato, thinly sliced
• 2 leaves of lettuce
• Salt and pepper to taste
• 2 tbsp ketchup
• 1 medium potato, par-boiled
• Cucumber and cherries (optional)

 
METHOD
Slice the potato into thick slices. Heat a grill pan and arrange the slices, sprinkle some olive oil and a pinch of salt, and cook until both sides are a light golden brown.
Heat a grill pan and brush with oil and grill the halloumi until grill marks appear.
Slice the burger bun into half, spread with butter and toast for one minute.
To assemble, spread some ketchup on the bottom, followed by lettuce, cucumber slices, grilled halloumi slices and the tomatoes.
Wrap the burger in paper towel and pack with cucumber slices, cherries and the grilled potatoes.
 
Ritu Chaturvedi, freelance chef, www.fussfreecookingblog.wordpress.com 
 

• Food and Dining