PEPPER STEAK PIZZA

PEPPER STEAK PIZZA

pizza is always a lunchbox winner. The mouthwatering steak and green peppercorn sauce
topping makes this one extra special.

MAKES ۴ pizzas | Preparation time: 20 minutes, Cooking time: 15 minutes, Baking time: 15 minutes

TOPPING:
۳۰ ml (2 T) oil
۲ onions, sliced
۲ garlic cloves, crushed
۴۰۰ g minute steaks, cut into strips
۳۰ ml (2 T) green
peppercorns, roughly chopped
۳۰ ml (2 T) cake flour
۱۲۵ ml (½ c) milk
salt
PIZZAS:
۵۰۰ g ready-made bread dough
۱۵۰ g mozzarella cheese, grated
۱۵۰ g cherry tomatoes, halved (optional)
handful of fresh rocket to serve

Preheat the oven to 200 °C. Grease 2 large baking sheets with nonstick spray.
۱ Topping Heat the oil and fry the onions and garlic until soft. Add the steak strips and peppercorns and stir-fry for 1 minute.
Stir in the flour and stir-fry for a few seconds. Slowly add the milk, stirring until
the sauce comes to the boil and thickens. Season with salt. Set aside to cool slightly.
۲ Pizzas Divide the bread dough into 4 equal pieces and on a floured surface roll each piece into a circle. Arrange the circles on baking sheets and divide the grated cheese among them. Spread the steak
mixture over the cheese and arrange the cherry tomatoes on top, if using.
۳ Bake the pizzas for 15 minutes or until golden and done. Top with fresh rocket just before eating.

CHICKPEA AND CHEESE FOLD-OVERS

Chickpeas contain protein, vitamins and minerals and also keep you feeling full for much
longer – a great lunch option.

MAKES 4 pastries | Preparation time: 20 minutes, Cooking time: 10-15 minutes, Baking time: 30-40 minutes

۱۵ ml (1 T) oil
۲ onions, chopped
۲ garlic cloves, crushed
۳۰۰ g broccoli, broken into florets
۱ can (400 g) chickpeas,drained
salt and pepper
۵۰۰ g ready-made bread dough
۱۵۰ g mozzarella cheese, grated
۳۰ ml (2 T) milk

Preheat the oven to 180 °C. Grease a baking sheet with nonstick spray.
۱ Heat the oil in a pan and fry the onions and garlic until caramelised. Add the broccoli
and stir-fry until done.
۲ Add the chickpeas to the pan, season with salt and pepper and mix. Remove from the pan and leave to cool slightly.
۳ Divide the dough into 4 pieces and roll each out into a circle. Spoon a little of the mixture in the centre of a circle and sprinkle a quarter of the cheese on top.
۴ Fold the dough over the filling and pinch the sides to make a fold-over. Repeat with the remaining dough and filling.
۵ Arrange the fold-overs on the baking sheet, brush with milk and bake for 30-40 minutes. Cut into slices.

CAULIFLOWER PATTY PITTAS

Cauliflower picks up flavours really well making it the perfect base for these patties.
If preferred, have the patties with a salad instead of the pittas.

SERVES 6-8 patties | Preparation time: 20 minutes, Cooking time: 10 minutes

PATTIES
۳۵۰ g cauliflower, cooked until just done
۱ can (400 g) chickpeas, rinsed and drained
۱۵ g fresh parsley, chopped
۱ chilli, chopped (optional)
۵۰ g blanched almonds, toasted
۱۲۵ ml (½ c) fresh breadcrumbs
۵ ml (1 t) Dijon mustard
۲۵۰ ml (1 c) grated Cheddar cheese
salt and pepper
۲۵۰ ml (1 c) fine, dried breadcrumbs
۳۰ ml (2 T) oil
TO FINISH
۴ pitta breads
۶۰ ml (¼ c) chutney
۸۰ g lettuce
۱ red onion, sliced

۱ Patties Blitz the cauliflower, chickpeas, parsley, chilli (if using), almonds, breadcrumbs
and mustard in a food processor until mixed but still fairly coarse. Add the cheese, mix well and season with salt and pepper.
۲ Shape into patties and roll in the dried breadcrumbs. Heat the oil and fry the patties until golden on both sides. The patties are fairly soft so take care when turning them.
۳ To finish Cut open the pittas (toast if preferred), spread with chutney and fill with lettuce, onion slices and 1 or 2 cauliflower patties.

RICOTTA SPINACH PHYLLO CIGARS

The pesto makes these cigars especially yummy. Save any remaining pesto in an airtight
container in the fridge for up to a week or in the freezer for up to three months.

MAKES 4-5 large cigars| Preparation time: 30 minutes, Baking time: 20 minutes

PESTO
۲۵۰ ml (1 c) pumpkin seeds,
sprinkled with salt and toasted until brown
۱۲۰ g fresh coriander
۲ large garlic cloves, peeled
۱۲۵ ml (½ c) grated mature cheese such as Gruyère
۲۵۰ ml (1 c) olive oil
۵ ml (1 t) lemon juice
۱ ml (¼ t) grated lemon zest
FILLING
۳۰۰ g ricotta cheese
۱ bunch spinach, white stems
removed and finely chopped
۶-۸ black olives, pitted and chopped
PHYLLO CIGARS
۱ roll (500 g) phyllo pastry
melted butter
sesame seeds

Preheat the oven to 180 °C. Grease 1 or 2 baking sheets.
۱ Pesto Blitz the pumpkin seeds, coriander, garlic and cheese in a food processor until coarsely chopped. Add the olive oil, lemon juice and zest through the spout and blitz once more. The mixture should be fairly coarse, not smooth.
۲ Filling Mix the ingredients, adding a few spoonfuls of the pesto to taste.
۳ Phyllo cigars Unroll the pastry sheets and cut in half. Brush each sheet with melted butter. Set aside the sheets you’re not busy with under a damp tea towel.
۴ Spoon some of the filling along the lower edge of a pastry sheet, shaping the mixture into a roll.
۵ Fold the lower end of the pastry over the filling and fold in the sides.
۶ Roll up and repeat with the remaining pastry and filling. Put the cigars on a baking sheet, brush with butter and sprinkle with sesame seeds. Bake for 20 minutes.

EGG BUNS

The addition of veggies gives the traditional egg and bacon sandwich a tasty twist and
it’s so easy to prepare.

MAKES 4 rolls | Preparation time: 20minutes

۴ Portuguese or seeded wholewheat rolls
۱ roll or tub of bacon spread

۴ cos lettuce leaves
۲ hard-boiled eggs, halved
salt and pepper
۶۰ ml (¼ c) mayonnaise
۴ ham slices or cooked baconrashers
۴ gherkins, sliced (optional)
۱ red and/or yellow pepper,roasted and cut into pieces

۱ Cut the rolls in half. Using a sharp knife, hollow out the bottom half of each roll, leaving a 5 mm edge.
۲ Spread the hollow and top half of each roll with ham or bacon spread.
۳ Put a lettuce leaf in each hollow, followed by half an egg. Season with salt and pepper and spoon a little mayonnaise over. Arrange the ham or bacon, gherkins (if using) and peppers on top and cover with the top half of the roll.
۴ Secure each roll with a length of butcher’s
string as if wrapping a parcel.
۵ Place the rolls on a cutting board and place another cutting board on top. Weigh down the board with a few cans of food to press the filling into the rolls. Pack into a lunch bag and chill until ready for lunch.

SAUSAGE ROLLS

MAKES 4 rolls | Preparation time: 10 minutes, Cooking time: 15-20 minutes

۴ sausages
ONIONS
۱۵ ml (1 T) butter
۱۵ ml (1 T) olive oil
۳ large onions, sliced
salt and freshly groundblack pepper
MUSTARD MAYO
۱۲۵ ml (½ c) mayonnaise
۱۵ ml (1 T) Dijon mustard
۳۰ ml (2 T) wholegrainmustard
TO ASSEMBLE
۴ bread rolls, halved
۸۰ g watercress

Preheat the oven to 180 °C.
۱ Arrange the sausages on a baking sheet and roast for 15-20 minutes or until
cooked through.
۲ Onions Heat the butter and oil and slowly fry the onions over medium heat until soft
and caramelised. Season with salt and pepper.
۳ Mustard mayo Mix the ingredients.
۴ To assemble Spread the rolls with the mustard mayo. Divide the watercress
among the rolls and top with the sausages and caramelised onions.

BANANA AND PINEAPPLE MUFFINS

Pack in these muffins when you want something sweet to go with your coffee or tea.
The kids will also love the fruity flavours.

Baking time: 20-25 minutes, Preparation time: 15 minutes| MAKES 12 muffins

MUFFINS
۴۰۰ ml cake flour
۱۰ ml (2 t) baking powder
۱۰۰ ml sugar
۳ ml (generous ½ t) ground cinnamon
۱۰۰ ml desiccated coconut, toasted
۵۰ ml melted butter
۲ eggs, whisked
۲ bananas, finely chopped
۲۰۰ g pineapple, finely chopped
۵۰ g walnuts, finely chopped
ICING (optional)
۱۲۰ g butter
juice and finely grated zest of 4 lemons
۲۵۰ ml (1 c) sugar
۴ eggs

Preheat the oven to 180 °C. Line 12 muffin tin hollows with paper cases.
۱ Muffins Sift together the flour, baking powder, sugar and cinnamon. Add the remaining ingredients and mix until just combined.
۲ Spoon the batter into the paper cases and bake for 20-25 minutes or until done. Allow to cool and ice, if desired.
۳ Icing (if using) Heat the butter, lemon juice, zest and sugar in a saucepan over low heat until the sugar has dissolved. Remove from the heat.
۴ Whisk the eggs and add a little of the warm lemon mixture. Beat well and pour into the lemon mixture in the saucepan. Return to the stove and bring to the boil over low heat, stirring continuously.
۵ Allow to simmer, stirring, until thickened and cooked.
۶ Leave to cool then spread over the cooled muffins.

PERSIAN MEATBALLS WITH TZATZIKI

Tzatziki can become watery if left to stand for a while. Either mix the ingredients just
before eating or deseed, grate and salt the cucumber before mixing with the yoghurt
(directions below).

MAKES 4 portions| Preparation time: 20 minutes, Chilling time: 30 minutes, Cooking time: 15 minutes

MEATBALLS
۶۰ ml (¼ c) raisins
۱ onion, finely chopped
۱ garlic clove, finely chopped
۵۰۰ ml (2 c) cooked basmati rice
۳۰۰ g lean beef mince
۵ ml (1 t) turmeric
۲ ml (½ t) ground cumin
۲ ml (½ t) ground coriander
۲ ml (½ t) ground cinnamon
۱۰ g parsley, finely chopped
۱ egg, whisked
salt and black pepper
۳۰ ml (2 T) olive oil
TZATZIKI
½ cucumber
۲۵۰ ml (1 c) double cream
yoghurt
salt
naan bread to serve

۱ Meatballs Soak the raisins in boiling water until plump. Drain.
۲ Mix all the ingredients except the oil. Season with salt and pepper and chill for at least 30 minutes.
۳ Shape the mince mixture into walnutsized balls. Heat the oil and fry the meatballs in batches until golden and done.
۴ Tzatziki Grate the cucumber and squeeze to remove the excess liquid or remove the seeds, grate, add a little salt and leave in a sieve for about an hour to allow excess water to drain. Mix with the yoghurt and season with salt, if needed. 5 Pack the meatballs, tzatziki and naan bread in separate containers.

CHICKEN LIVER PATTIES WITH SPINACH SALAD

This healthy lunch packs a flavour punch and the combination of liver and spinach will give your iron levels a good boost.

MAKES 8-10 patties | Preparation time: 15 minutes, Cooking time: 15-20 minutes

PATTIES
۱ onion, chopped
۲ carrots, chopped
۱۵ g fresh parsley
۱ egg
۲ slices brown bread, crusts removed and torn into pieces
۵۰۰ g chicken livers, rinsed and trimmed
۱۲۵ ml (½ c) cake flour
salt and freshly ground black pepper
oil for shallow-frying
SAUCE
۱۵ ml (1 T) olive oil
۱ onion, sliced
۱ garlic clove, chopped
۱۲۵ ml (½ c) sugar
۱۰۰ ml vinegar
۱۰ ml (2 t) cornflour, dissolved in 15 ml (1 T) water
SPINACH SALAD
۱۰۰ g baby spinach
۱ red onion, sliced
۳۰ ml (2 T) olive oil

۱ Patties Place the onion, carrots, parsley, egg and bread in a food processor and blitz until well blended. Add the chicken livers and blitz until the livers are roughly chopped. Add the flour, season with salt and pepper and mix well.
۲ Heat a little oil in a frying pan. Drop spoonfuls of the patty mixture into the pan and fry over medium heat until just brown. Turn and fry until done but still slightly pink inside, about 2 minutes per side.
۳ Sauce Heat the oil and fry the onion and garlic until soft. Add the sugar and vinegar and stir until the sugar has dissolved. Add the cornflour mixture and stir until the sauce thickens.
۴ Spinach salad Toss the ingredients together.
۵ Spoon the sauce over the liver patties and pack in a container. Dish the salad into a separate lunchbox.

BUTTER CHICKEN

This curry is easy to make and packed with flavour – prepare it the day before then pack in for lunch and enjoy with rice or naan bread.

MAKES 4 portions | Preparation time: 10 minutes, Marinating time: Overnight, Cooking time: 25-30 minutes

MARINADE
۵ ml (1 t) ground cumin
۵ ml (1 t) ground coriander
۱۰ ml (2 t) curry powder
۵ ml (1 t) garam masala
۵ ml (1 t) garlic and ginger paste
۱۵ ml (1 T) finely chopped green chillies
۱۰ ml (2 t) each finely chopped fresh mint, thyme and coriander
salt and black pepper
CHICKEN
۵۰۰ g chicken breast fillets, cut into bite-size cubes
۱۵ ml (1 T) butter
۱ onion, grated
۱ can (410 g) chopped tomatoes
۱۵ ml (1 T) brown sugar
۲۵۰ ml (1 c) plain yoghurt or cream
salt and black pepper
naan bread or jasmine rice to serve
extra coriander to serve
chopped cucumber with mint to serve

۱ Marinade Mix the ingredients in a non-metal bowl.
۲ Chicken Add the chicken to the marinade. Mix well and marinate overnight.
۳ Heat the butter and fry the onion until soft and golden. Add the chicken and fry until done but not dry. Add the tomatoes and sugar, reduce the heat and simmer for 10-15 minutes or until nearly dry.
۴ Stir in the yoghurt or cream, reduce the heat and simmer for another 5-6 minutes.
Season with salt and pepper. Leave to cool.
۵ Place the curry, rice or naan bread, extra coriander and chopped cucumber with mint in separate containers and chill. Reheat the chicken and rice or bread for lunch, top
with fresh coriander and serve with the cucumber and mint.