Recipes supplied by Richard Rust , a fabulous, 5 star trained, gourmet chef. He has cooked for, amongst others, British royalty, Woolworths and written for Taste magazine. His company Gourmet Gurus caters for children’s parties; lunch boxes; private/corporate functions and dinner parties.
The moment we think of lunchboxes the dreaded soggy sandwich appears. Below are ideas that can be made a couple of days in advance to add variety to a lunchbox that are easy and cost effective whilst adding important nutrients.
When making sandwiches vary the types of breads, try using rolls, wraps, croissants. Ifusing fresh tomato always make sure that the tomato does not come into contact with the bread as this will cause them to go soggy.
Mix cooked chicken with mayo the day before for an easy option.
Stir fry strips of beef with strips of vegetables and use in a wrap.
Mix mayonnaise with grated cheese and cooked bacon bits.
Try pasta salads, mix cooked pasta with mayonnaise or a dressing plus your child’s favourite things.
Add portions of dried fruit or fresh pieces of carrot etc instead of chocolates for a healthier option.
PEANUT BUTTER COOKIES
Cooking time: 10minutes
60g salted butter
125ml Crunchy Peanut Butter
100g brown sugar
100g caster sugar
1 extra large egg
140g cake flour
Lightly grease 2 baking sheets and pre-heat an oven to 180ã
Cream the butter and peanut butter together. Gradually add the sugars beating well.
Beat the egg into the mixture until light and fluffy. Sift in the flour mixing well.
Shape a teaspoon of mixture onto the trays and bake for 10minutes.
When cooked allow to cool on a wire rack.
Preparation time: 25 minutes
Cooking time: 45-50 minutes
125g butter (unsalted)
½ teaspoon salt
150g spinach, steamed, squeezed and chopped (optional)
150g bacon, cooked and chopped
150g cheese grated
Mix salt and flour thoroughly.
Rub the butter into the flour until it resembles fine bread crumbs.
Mix in the egg and milk.
Rest in the fridge for 20 minutes.
Roll out and press into a pie dish.
Pierce and bake blind without colour (approx 20 minutes)
Baking blind is the technique that requires the filling of the pastry shell with foil or parchment paper and dried beans.
The beans help to keep the shape of the shell while cooking it empty.
Remove the beans.
Mix the spinach, bacon and cheese together and place in the pie shell.
Mix together the eggs and cream and pour into the pie shell to fill.
Bake at 180ºC for 25 minutes until the filling is just set.
SMOKED CHICKEN BACON AND RED PESTO PASTA SALAD
Preparation time: 15 minutes
Cooking time: 20 minutes
300g penne pasta
100g smoked bacon rashers
2 smoked chicken breasts
1 tub Woolworths Fresh Sun Dried Tomato Pesto
Handful basil ripped
15g fresh parmesan, shaved with a vegetable peeler
Cook the pasta as per instructions.
Cook the bacon until crispy.
Thinly slice the chicken and chop the bacon.
Mix the pasta with the bacon, chicken, pesto and basil.
Recipes supplied by Gourmet Gurus. Caterers for children’s parties; lunch boxes; private/corporate functions and dinner parties.
Contact Richard (former Woollies chef) on 074 1722312 or email@example.com
Share your favourite lunchbox recipes with us please.