Rekindle your love for lunch with these hassle-free lunchbox recipes.
Lunchbox quiche
Makes: 12
INGREDIENTS
6 eggs
12/ cup sour cream or cream
12/ cup cheddar grated
1 tbsp chives, chopped
Salt and milled pepper
Toppings
Crispy bacon, chopped
1 Spring onion, sliced
Handful chopped tomatoes
METHOD
- Preheat oven to 180°C.
- Whisk together the eggs, sour cream, cheddar and chives. Season well.
- Divide your favourite toppings (we used bacon, spring onion and tomatoes) between a 12-cup muffin pan.
- Pour over egg mixture until each cup is 34/ full.5. Bake for 15–20 minutes or until cooked through. Serve hot or cold.
Oops-I-forgot pantry lunch
Serves: 1
INGREDIENTS
13/ cup Mexican style chopped tomatoes
12/ can (80ml) corn kernels, drained
12/ can (125ml) red kidney beans,
Drained handful iceberg lettuce,
chopped8 baby tomatoes,
Halved dollop sour cream or double-cream yoghurt
Leftover cooked chicken, mince or boerewors1
small packet corn tortilla chips
METHOD
- Layer all the ingredients (except the tortilla chips) into a large jar and seal tightly.
- When ready to eat, serve with the tortilla chips on the side for a Mexican-inspired salad jar.
Banger Bites
Serves: 4–6
INGREDIENTS
1 pack (500g) pork bangers
1 tbsp Dijon mustard
1 tbsp fresh coriander, chopped
2 tbsp canola oil, for frying
METHOD
- Remove mince from the casings of the pork bangers, and place in a bowl.
- Add the Dijon mustard and chopped fresh coriander. Mix well through the mince.
- Roll tablespoons of the mixture into balls.
- Heat oil in a pan and fry the meatballs in batches for 5–6 minutes.
Grilled steak & cheese sandwich with tomato smoor
Serves: 4
INGREDIENTS
Glug olive oil
Salt and milled pepper
1 packet (600g) minute steaks, sliced into strips
3–4 cloves garlic, sliced
2 tbsp Dijon or wholegrain mustard
8 slices white bread (or ciabatta or sourdough)
2 tbsp soft butter
2 cups mixed grated cheddar and mozzarella
Fresh herbs, for serving
For the tomato smoor
1 tbsp canola oil
3 onions, sliced
1 tbsp curry powder
5–6 salad tomatoes, quartered
14/ cup chutney
METHOD
- Heat oil in a large pan.
- Season the steak strips and add to the hot pan.
- Add the garlic and fry for about 1 minute. Set aside to rest.
- Spread mustard on one side of each slice of bread and butter on the other side. Set aside.
- Top 4 slices of bread, mustard side up, with the steak, then add the cheese.
- Top with the remaining 4 slices of bread, butter side up, to sandwich closed.
- For the smoor, heat oil in a pan and fry onion for 3–5 minutes.
- Add in the curry powder and tomatoes. Cook for about 10 minutes till it has a chutney consistency. Stir through and season.
- Fry the sandwiches in a dry pan or griddle on medium-high heat until golden on both sides and cheese is melted.
- Serve with tomato smoor and herb garnish.
