This week the children made 2 yummy lunchbox foods. Both are cheap and easy to make . Have a go at home with your tamariki!
Today room 10 made whacky muffins. The muffins were:
Here’s the recipe:
3 cups of plain flour (gluten, wheat and egg free) $5.79
2 tsp baking soda (gluten free) 10c
1 tsp salt 10c
2/3 cup cocoa 50c
1.5 cups sugar 50c
Place all the dry ingredients in a bowl and mix together.
In a jug add
2 tbsp white vinegar 10c
2 cups of water
2/3 cup oil 50c
Pour the wet ingredients into the dry and mix
Place in muffin cases and cook at 180 degrees for 15-20 mins
We doubled the recipe and made 42 muffins.
Total cost was $7.59
Cost per muffin 18c
Thank you room 10
Debbie and Kate
As many of us will know, our Enviroschools focus has been about creating delicious healthy lunchbox ideas with all age groups. The new brand name for this awesome initiative is Cool Fuel. Keep reading here about all the yummy creations. Thanks again to our lovely parents Debbie Ward and Kate Delo who run this.
For feeding a class of 30
I bag of sushi rice $3.69
Chicken breast $4.00
Nori $2.95 a pack of 10 we used 12 so $3.54
We made our own teriyaki sauce but shop bought works well too.
60g sugar we halved the recipe to reduce the sugar content, $0.10
4 tbsp light soy $ 0.20
4 tbsp dark soy $0.20
2 tbsp sake $0.20
Place the sugar and the light soy in a small pan over a light hear and stir until sugar has dissolved. Simmer for 5 mins until thick, add the sake and dark soy sauce and allow to cool.
Wash the sushi rice in cold water until it runs clear.
For every cup of rice used add 1.5 cups of water to the pan.
Bring to a boil and simmer for around 15. -20mins taste to see if soft.
Put the cooked rice in a bowl to cool.
Sushi seasoning optional
4 tbsp rice vinegar $0.10
2 tsp sugar $0.05
1/4 tsp salt $0.05
Place ingredients in a microwaveable bowl and heat until dissolved
When rice is cool add a few tbsp of this until it feels sticky, extra can be used to seal the nori ends when rolled.
We oven baked the chicken and then shredded it into smaller pieces, this was then mixed with the teriyaki sauce.
The tuna was mixed with mayonnaise.
The children cut the carrot and cucumber into matchsticks.
Nori was placed on the work top. Rice is placed on the nori leaving a few cm at the top for joining, cover the other areas.
Place the veg along the bottom, cover this with the filling of your choice.
Roll the sushi and chill for 10 mins.
Cut into around 6-8 pieces.
Sushi seasoning $0.20
Teriyaki sauce $0.70
Sushi ingredient $16.12
We got 72 pieces of sushi from this so it works out at $0.24 a piece.
Depending on age 3-4 pieces would work well for lunch.
3 pieces $0.70
4 pieces $0.94
50 wonton skins $3.00
Sausage meat we used 1.5 packs each recipe at $2.50 so $3.75
Both these were bought at the mad butcher
Tinned lentils $1.30
1/3 of a bottle of Hoi sin sauce $1.00
Veggies – couple of carrots, some cabbage and silver beet or whatever available $1.00
We grated or finely chopped the veggies, added the lentils, browned off the sausage meat and mixed everything together with the sauce.
Place heaped teaspoons of the mixture in each wonton skin, seal the edges with water. Place on a baking tray and cook at 180 until lightly browned ( about 15 mins)
50 wontons made for $8.75
About 4 should be enough for a lunch
Cost is $0.70 per serve.
Sausage meat $3.75
Tinned lentils $1.30
Total cost $10.05
This made 30 lunch box sized sausage rolls
Cost is $0.34 per serve
Grate or finely chop the veggies, mix all ingredients in a bowl, divide between the pastry. Brush a little milk over. Cook at 180 for about 20 mins.
Both recipes freeze well.
Loved today, the kids were so excited and loved creating their own wontons. We had planes, envelopes, purses and some even managed tortellini!
I think kate is going to email some pictures.
Recipe number one.
Makes about 2 cups
2 carrots, peeled and grated
1⁄4 cup olive oil
2 cups cooked chickpeas
1 clove garlic, peeled
juice of 1 lemon
Beetroot Hummus – Ingredients
•” 450g can chopped beetroot, drained
•” 400g can chickpeas, rinsed, drained
•” 2 garlic cloves, roughly chopped
•” 1 tablespoon tahini (sesame paste) (see
•” 1 tablespoon lemon juice •” 2 tablespoons olive oil
Roasted Red Pepper Hummus
2 x 425 gram can Chick Peas
3 – 4 Red Peppers (capsicum)
1/4 cup lemon juice
Just under 1/4 cup Tahini (note, this can be quite strong, add less and taste perhaps)
2 cloves of Garlic (Minced)
2 Tablespoons Olive Oil
1 1/2 teaspoons Ground Cumin
Pinch of Cayenne Pepper
1/2 to 1 teaspoon Salt
1 Packet of Basil Feta Cheese
Take pips out of the peppers, and slice each pepper into 4 or 5. Roast the peppers under the grill until blackened. When this is done place place them in a plastic sealed bag for about 10 Minutes. They will steam through and make it easy for you to remove the skins.
I used a stick mixer for the next step.
Process Tahini and lemon juice for about 1 minute. Scrape the sides of the bowl down and process again for about 30 seconds.
Add the oil, minced garlic, ground Cumin, Cayenne and Salt. Process 30 seconds, scrape sides and 30 seconds more.
Open the chick peas. Rinse well and drain. Add these to the other mix 1/2 can at a time. Processing 1 – 2 minutes each time until thick and smooth.
Add the skinned roasted red peppers and process again. Add the Feta and process again.
Adjust all the seasonings to your own taste. Tahini can be very strong.