{ RECIPES }
Healthy School Lunch Recipes
We all know how hard it is to pack lunch boxes that keep our kids’ tastebuds happy without compromising on nutrition or taste. Try these mouthwatering recipes, available from the Spar website: https://www.spar.co.za/Recipes
Chicken Bobotie Pies
HINTS & TIPS
Use beef sausage meat for a change. Vary the fillings with tuna or pilchards, savoury beef mince, chakalaka etc.
Working moms – bake the night before if your oven is on for dinner anyway, and store in an airtight container in the fridge once they are completely cool. A roll of thawed ready-rolled frozen pastry is a viable option to the bread if you prefer.
WHAT YOU NEED
24 slices brown bread
Tub margarine for spreading
+/-250g chicken mince
1 small onion
1 small green apple
10ml smooth apricot jam
5ml coconut
15ml tomato sauce
5ml curry powder
CUSTARD TOPPING
2 large eggs beaten into 200ml milk
HOW TO DO IT
Preheat oven to 200ºC. Lightly grease 2 x 6-cup giant muffin trays. Cut off the crusts from each bread slice. Roll each one slightly larger using a SPAR Good Living rolling pin. Lightly spread margarine on one side, and push one into each muffin cup, spread side facing upwards, pressing to ensure a snug fit and room
for the filling.
Place a second slice on top
but at a different angle to provide even height sides. In a small frying pan, toss the remaining ingredients (except custard topping) together over medium heat to partially cook.
Check for seasoning. Spoon into
the muffin pan bases until ¾ full.
Cheese Sandwich Spread
HINTS & TIPS
As it has no preservatives, this homemade version should be enjoyed in a reasonably short time to enjoy it at it’s best.
WHAT YOU NEED
125 ml full cream milk
250 g Berg processed Cheddar
cheese, grated to measure +/- 625 ml
Mini Corn Flapjacks
WHAT YOU NEED
8ml softened margarine
10ml honey
1 large egg
190ml equal parts water and milk
1ml bicarbonate of soda
375ml high bran wheat flour
15ml baking powder
Good pinch salt
1 can whole kernel sweetcorn, well
drained (410g)
HOW TO DO IT
Mix together the butter, honey and egg.
Add water/milk mix and bicarb.
Stir in the remaining ingredients. Drop teaspoonful’s of mixture onto a hot non-stick frying pan.
Turn each fritter over once browned, and
cook on the other side. Serve with cheddar
cheese and mild fruit chutney or ham
and sweet chilli sauce.
Mega Lunch Muffins
WHAT YOU NEED
1 medium baby marrow, grated
1 small onion, grated
1 medium carrot, grated
250ml cold, mashed potato/butternut
30ml parsley or basil, chopped
125ml plain double cream yoghurt
2 large eggs
30ml sunflower oil
DRY INGREDIENTS
250ml whole wheat flour
250ml cake flour
10ml salt
125ml oat bran
20ml baking powder
40g cheddar cheese, grated (80 ml)
HOW TO DO IT
Mix the wet and dry ingredients separately.
Then mix together gently to combine.
Spoon into greased, 6 cup muffin pan.
Bake in preheated oven for 20-25
minutes.
