Lunches can be healthy, enjoyable, delicious and fun. Our recipes tick all the boxes and are perfect for packing in a lunch box.
Ham, cheese and lettuce roll-ups
1 small avocado
15ml (1 tablespoon) lemon juice
½ medium tomato, deseeded and diced
30ml (2 tablespoons) grated carrots
15ml (1 tablespoon) finely diced red pepper
4 small tortillas
65ml (¼ cup) mayonnaise
cos lettuce, shredded
4 slices ham, thin deli slices
4 slices white cheddar or mozzarella cheese
Avocado Spread: Scoop flesh from avocado and mash, mixing with a dash of lemon juice. Mix in diced tomatoes, carrots and red pepper. Set aside.
Spread the tortilla or pita with mayonnaise, leaving at least 1.5cm around the outside. Spread avocado mixture over mayonnaise. Top with shredded lettuce.
Carefully place ham slices on top of mayonnaise, top with cheese slices (leaving room on the edge for rolling). Carefully roll the tortilla into a wrap. Cut into two pieces and place in lunch box.
Quiche in bread baskets
10ml (2 teaspoons) oil
¼ onion, finely chopped
50g ham, chopped
6 slices white bread (fresh)
2 large eggs
190ml (2/3 cup) milk
10ml (2 teaspoons) finely chopped fresh parsley
Salt and pepper to taste
90ml (1/3 cup) cheddar cheese, grated
Preheat oven to 180°C. Grease a six-hole muffin tin. Heat oil in small pan, fry onion and ham for about 2 minutes. Remove from heat and set aside(you can just leave it in the pan).Carefully cut crusts off the bread slices, use a rolling pin to flatten the bread. Press the bread into the muffin tin. Place in oven for 3 minutes. Remove from oven and set aside.
The toast cups should not be browned, just a bit dry. Whisk together eggs, milk, parsley, salt and pepper to taste. Divide ham mixture between six toast cups, and sprinkle with cheese.
Pour 2½ tablespoons of egg mixture into each cup, immediately place in the oven. Bake for 12 to 15 minutes until the top is lightly golden and the filling is set.
Remove from oven and rest for five minutes before serving. The filling will be puffed up but it will deflate while resting. Pack into the lunch box.
Savoury mini scones
450g (4 cups) self-raising flour
10ml (2 teaspoons) baking powder
75g butter, at room temperature
50g (¼ cup) castor sugar
about 250 ml (1 cup) milk
150g streaky bacon, finely chopped and lightly fried
250ml (1 cup) grated Gouda cheese
125ml (½ cup) apricot jam
Preheat the oven to 220°C. Lightly grease two baking trays. Sift together flour and baking powder, add butter, using your fingertips rub until the mixture resembles fine breadcrumbs. Stir in sugar. Beat eggs together and make up to 300ml with milk, reserve two tablespoons of egg for glazing scones. Gradually add egg/milk mixture to dry ingredients, mix well, add cheese and bacon, mix together until you have a soft dough.
Turn dough onto a lightly floured surface and flatten out with your hand, or use a rolling pin, to a thickness of 1-2cm.Use a 5cm fluted cutter to cut out dough. Gently push the remaining dough together, knead very lightly, re-roll and cut more scones out.
Arrange scones on prepared baking trays, brush tops with reserved egg/milk mixture to glaze.
Bake in oven for about 10-15minutes or until the scones are well risen and golden. Cool on a wire rack. Serve as fresh as possible, cut in half and spread generously with apricot jam.
½ red pepper, finely chopped
100g ham or salami, finely chopped
125ml (½ cup) cheese, grated
½ can (410g) tomato and onion relish
1 pkt (400g) frozen puff pastry, thawed
Preheat oven to 200°C. Grease a baking sheet. Combine red pepper, ham and cheese in bowl. Unroll pastry and spread with the tomato relish, leaving a 2cm border along one side, sprinkle red pepper mixture over the tomato relish.
Roll up pastry, like a Swiss roll, to enclose the filling, leaving the plain edge until last. Brush the edge lightly with water and fold to seal. Cut each roll into 1cm rounds (use serrated breadknife) and place on prepared baking sheet. Bake for20 minutes or until golden.
Jelly fruit cups
250ml (1 cup) boiling water
1 pkt orange jelly
1 pkt pineapple jelly
1 can (850g) fruit cocktail, drained but retain syrup
Boil water and dissolve jellies, each flavour in its own small bowl. Add syrup drained from can of fruit cocktail to each bowl to cool down the jelly. Divide fruit and add equal amounts to the jelly. Pour into individual containers and allow to set in the fridge. Cover with lid and pack into lunch box.
Recipes and styling: Dorah Sitole