Breakfast and lunch: Salads and mini breads!

Time for another update! This time I have three recipes for you, which are perfect for lunchboxes and home alike.

Fed-up with the same sandwich day in and day out? There's only so much ham and mustard one can eat before they can't stand it any longer. So here's what I came up with for the new year!



Fruit salad

 

 Ingredients

1 small ripe mango
1 medium banana
1 kiwi
4 cherries
A handful of grapes
1/2 lemon
100g low fat plain natural yogurt
15g muesli

• Squeeze the lemon half, discarding any pips. Empty this into a bowl big enough to contain all the fruit. The lemon juice will stop the rest of the fruit turning brown.
• Carefully peel and chop up the mango, banana and kiwi into small chunks. Place in the bowl with the lemon juice.
• Cut the cherries in half and pull out the stones. (If you have a cherry stone remover it'll cut down on time!) Add this in with the other fruits and juice.
• Cut the grapes in half and add these to the bowl too.
• Using a spoon, toss the fruit in the lemon juice till everything is coated. Place the bowl to one side.
• Spread the yogurt in the bottom of the bowl or lunch box, empty the fruit onto this.
• When ready to eat, sprinkle the muesli over the top of the fruit, and hey presto! A tasty fruit salad!

Mini tomato and herb breads 

 

 Ingredients

100g self raising flour
2 tbls dried basil
1 tsp Dunn's River Jerk Seasoning
2 tbls tomato puree
20g mozzarella
25g butter
Pinch of salt and pepper

• Pre-heat your oven to 200C (I am using a fan assisted over, so you may need to account for this) Lightly grease a baking tray and set to one side.
• Place the flour in a bowl.
• Melt the butter and pour this in with the flour and stir using a spoon until mixed in.
• Add the basil, jerk seasoning, mozzarella and salt and pepper, mix again.
• Add the tomato puree and mix for the last time.
• Dust your hands with flour, and pull some of the mix from the bowl, roll this between your hands to form a small ball, roughly the size of a meatball and place on the tray. Keep going until you've used all the dough.
• Bake in the over for 25 minutes. When done the outsides should be hard to the touch. 
• Transfer to a rack and allow to cool.

Rice and chicken salad

 

 Ingredients

3/4 cup cooked rice
4 slices of wafer thin chicken
1/2 lemon
2 medium carrots
150g sweetcorn
1/2 apple
Soy sauce (optional)

• Peel and grate the carrots into the bowl.
• Drain the sweet corn and this to the carrots and mix.
• Cut up the apple and add this to the bowl.
• Squeeze the lemon discarding any pips and empty into the bow.
• Stir the lemon juice through the carrot, sweetcorn and apple mix.
• Shred the chicken slices and add to the vegetables.
• Add in the rice and stir the salad well.
• If using soy sauce, add this to taste when you come to eat the salad!

 
Well, that's all for today, I do hope you like the recipes, and there should be another update soon!