Lunch box ideas for kids

2018-01-18 06:01
These lunch box ideas for kids are so delicious, that parents will not be able to resist slipping one of these into their own lunch box.            Photo:ANNELI YOUNG PHOTOGRAPHY

These lunch box ideas for kids are so delicious, that parents will not be able to resist slipping one of these into their own lunch box. Photo:ANNELI YOUNG PHOTOGRAPHY

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SO, the kids are back at school and you have your free time back, but now begins the daily task of thinking up healthy lunch box ideas for kids.

Do not stress, Executive Chef of the No5 by Mantis Hotel in Port Elizabeth, Wayne Myburgh, has done the hard work for you and found several lunch box ideas for you to try.

Use these easy kids lunch recipes and ideas as they are, or use them for inspiration, and your child will be the envy of everyone on the playground. Kids will be delighted by their deliciousness as they are as moreish as they are nutritious.

Hummus

  • 1 tin of chick peas, drained and rinsed.
  • 1/2 cup pumpkin seeds
  • 1/2 teaspoon crushed garlic
  • Salt and pepper to season
  • Olive oil (add while blending)

Add above ingredients into blender. Add olive oil while blending until desired consistency.

Healthy hint: Use sliced cucumbers or baked pretzels as a dipping spoon!

Bran and Mielie Muffins

  • Shop bought packet of bran muffin mix
  • 1x corn on the cob

Follow cooking instructions for muffins. Add corn from 1 corncob and add to mixture. Bake.

Allow to cool.

Hint: add a cup of cheddar cheese for added flavour!

Chicken Wraps

Leftover chicken breasts with fresh lettuce, carrots and sliced cucumber rolled in a whole-wheat wrap.

Add cream cheese and mayo for extra yum!

Yoghurt

  • 1 cup full cream plain yoghurt
  • 1x store bought granola bar
  • 1 x tablespoon honey
  • 1/2 teaspoon cinnamon

Crush the granola bar over yoghurt. Add honey and sprinkle cinnamon on top.

Cold meat sandwich

  • Strips of cold meat
  • Caramelised onions (chop 1x onion, pan fry in butter and add a dash of chutney. Fry until onions are soft and sticky)

Add a layer of cream cheese on the slices of bread; place cold meat and onions on top with a few lettuce leaves for extra crunch factor.

Cheese and herb sticks

Makes 16 to 20 long cheese straws.

  • 2 sheets store-bought puff pastry, thawed. ) 1 1/2 cups grated mixed hard cheese, like Parmesan, Pecorino Romano, aged cheddar, etc.

Preheat the oven to 180 degrees. Line two baking sheets with baking paper and set aside. Dust the counter with 1/4 cup of cheese.

Unfold or unroll 1 sheet of puff pastry over top. If the pastry isn’t quite thawed, don’t force it. Let it sit on the counter for about 10 minutes, and then try unrolling or unfolding again.Top with another 1/4 cup of cheese.

Roll out to 1/8-inch thick: This presses the cheese into the pastry and also smoothes out any seams or wrinkles.

Fold the pastry in half.Top with another 1/4 cup of cheese.

Roll out again to 1/8-inch thick and cut into strips. Transfer to baking sheet and twist: Transfer each strip to one of the baking sheets, spaced an inch or so apart. As you set them down, twist the ends in opposite directions to give the straws a spiralled look. If they start to untwist when you let go, gently press the ends into the parchment to make them stick. Chill for at least 10 minutes or up to an hour.

Bake 15 to 25 minutes: (Exact baking time will depend on the size of your straws)

Tip: Begin checking shorter straws after about 15 minutes, and longer straws after 20 minutes. Remove from the oven once they are puffed and crispy, feel dry to the touch, and are deep golden.Cool briefly on the baking sheet: Once the straws are firm enough to lift from the sheet without bending, transfer them to a cooling rack or serving plate. Bake the second tray of straws like the first.

Hint: Experiment with adding minced fresh herbs, spices, or infused salt blends to the cheese straws. Sprinkle a teaspoon or two over the pastry along with the final addition of cheese.

More ideas

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