Food for the road

By Drum Digital
05 April 2014

Rope in the kids to make these delicious snacks, either for enjoying now or for packing for a road trip.

HAWAIIAN ZOO SANDWICHES

Makes 4 sandwiches

8 slices of bread

butter to spread

1 small pineapple, peeled and sliced

50 g cheddar cheese, sliced

4 slices gypsy ham

large animal cookie cutters,

or any other large cookie cutter

chopped raisins or a little Marmite

1 Butter each slice of bread and make the sandwich with a slice each of pineapple, cheese and ham.

2 Close it with a second slice of bread.

3 Use each child’s favourite animal-shaped cookie cutters to cut the sandwiches into the desired shapes.

4 Make the eyes on the animals with two bits of chopped up raisin or by smearing two dots of Marmite into the bread.

5 Give each child 1-2 sandwiches.

6 Store in an airtight container and put in the cooler bag for your road trip.

Tip These sandwiches can be toasted in a snackwich maker and the eyes added afterwards.

SPRINKLE POPCORN

Serves 2-3 as a snack

45 ml (3 T) canola oil

80 ml (¹/³ c) high-quality popcorn kernels

30 ml (2 T) butter

45 ml (3 T) hundreds and thousands

sprinkles

salt to taste

1 Heat the oil in a medium saucepan on medium heat.

2 Add 3 or 4 popcorn kernels to the oil and cover the pan.

3 When the kernels pop, add the rest of the kernels in an even layer. Cover, remove from heat and count 30 seconds.

4 Return the pan to the heat. The popcorn should begin popping all at once.

5 Once the popping starts, gently shake the pan by moving it back and forth over the burner. Keep the lid slightly ajar to release the steam from the popcorn. Once the popping slows to several seconds between pops, remove from the heat and pour the popcorn into a large bowl.

6 Melt butter in the empty but still hot pot.

7 Add the hundreds and thousands to the melted butter and pour over the popcorn. Season to taste with salt.

8 Store in an airtight container.

STRAWBERRY AND WHITE CHOCOLATE MUFFINS

Makes 6 jumbo muffins or 12 small muffins

500 ml (2 c) flour

125 ml (½ c) light brown sugar

1 ml (¼ t) salt

15 ml (1 T) baking powder

180 ml (¾ c) milk

3 large eggs

120 ml (just under ½ c) sunflower oil

250 g strawberries, chopped

100 g white chocolate, chopped

1 Preheat the oven to 190 °C and grease a muffin tray or line it with muffin cups.

2 Mix the dry ingredients in a large bowl.

3 In a separate bowl, mix together the milk, eggs and oil and fold into the flour mixture.

4 Add the chopped strawberries and white chocolate.

5 Divide the batter evenly between the muffin cups, filling each about three-quarters full.

6 Bake for 40 minutes, or until a skewer comes out clean.

7 Leave to cool and store in an airtight container.

PASTA SHELL SALAD

Serves 4

400 g pasta shells

2 large chicken breasts

a little oil for frying

salt and pepper to taste

125 g streaky bacon

125 g rosa tomatoes, halved

¼ cucumber, quartered lengthways

and sliced

1 yellow pepper, cut into cubes

60 ml (¼ c) mayo/thousand island dressing

1 Cook the pasta according to the instructions on the packet, drain and rinse under cold water to cool.

2 Fry the chicken breasts in a little oil until cooked through. Season well with salt and pepper.

3 In the same pan, fry the bacon until crispy.

4 Chop the bacon and set aside.

5 Once the chicken has cooled, slice it into 5 mm slices.

6 Toss the pasta with the rosa tomatoes, cucumber, pepper, chicken and bacon.

7 Add the mayo or dressing and mix well.

8 Season with salt and pepper and store in the fridge or a cool place. Pack into a cooler bag with ice bricks for the road.

RAINBOW CRUMPETS

Serves 6

4 x 250 ml (4 c) plain flour

375 ml (1½ c) granulated sugar

30 ml (2 T) baking powder

6 eggs

500 ml (2 c) milk

60 ml (4 T) butter, melted

red, green, blue and yellow food colouring

a little oil for cooking

1 Mix all the ingredients except the food colouring and oil.

2 Divide the mixture into 5 small bowls and colour the batter red, green, blue, purple (mix red and blue) and yellow.

3 Grease a flat-bottomed frying pan with the oil and heat over medium heat.

4 Place teaspoons of batter in the pan and cook until bubbles form in the centre of the crumpets. Flip over and cook the ­other side until golden brown.

5 Remove from heat and leave to cool ­before storing in an airtight container.

Tip Cooling the crumpets first prevents them from becoming soggy.

- Lisa Clark

Pictures: David Briers

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