- 1 packet pepper sauce
- 1 packet brown onion gravy
- 2 tubs pouring cream (500ml)
- 1 kg butternut diced into large chunks
- 500g mushrooms
- Preheat oven to 180C.
- In an oven safe dish, arrange butternut and mushrooms in a single layer.
- In a jug mix the sauce packets and cream, season with lots of pepper.
- Pour over the butternut and bake for 1 hour or until the butternut is soft.
Woolworth's introduced green figs and ginger in a gooey syrup especially for the cheese board. I took their idea one step further and in a bowl added about 1 tbsp of the syrup and 1 tbsp diced figs to ½ cup cream cheese. Mix well and refrigerate for an hour. Ta-da.
Spread on some wholewheat crackers for easy enjoyment!
And as always the quickest way to fill it up is with leftovers for the main compartment. Here we have chicken and herbed pasta in the glass container making it easy to remove and heat. A feta and watermelon salad takes care of the fruit compartment and a green salad with some low oil dressing.
Leftovers! I love leftovers it just makes life (and lunchbox packing) so much easier and by immediately taking halve a large plate of food, and packing it away means it reduces my portion sizes.
Crustless quiche with lots of veggies, zuchinni fritters with mint yoghurt, pickled beetroot and a green garden salad. I added a bit of vinegar for the salad. Starting this year one a good foot?
How is yours going?
If there is one recipe that truly brings back the greatest memories, it's this one. A favourite made in big quantities by my mom. Usually with the idea that we freeze one for later, but this pie is even better cold the next day so the 2 pies are gone almost as soon as they are baked. Hubby used to refuse to eat anything with warm tuna in, I assume a bad experience as a child, but after stealing a bite of mine we had a tuna pie war on our hands! Now we have to make 2 pies at all times! Thank goodness it's so easy.
- 20 slices white bread
- 800ml full cream milk
- 2 onions, diced
- 1 large or 2 small green peppers, diced
- 6 eggs
- 500g cheddar cheese, grated
- 1 packet/30g fresh flat leave parsley, chopped finely
- Salt and pepper
- Preheat the oven to a moderate 180 degrees C.
- Tear the bread up into pieces, pour over the milk and allow it to soak.
- After chopping the onions, green pepper and parsley (reserving some parsley for later) and place in a big bowl.
- Add the eggs and all but 1 cup of the grated cheese.
- Add the tuna and bread with the milk. If it's too runny add a couple of extra slices of bread. It should be the consistency of porridge.
- Season well with salt and pepper and stir well.
- Pour into a prepared pie dish and sprinkle over the reserved cheese, parsley and some paprika.
- Bake for 45 minutes until a knife inserted into the middle comes out clean.
- Eat while warm or enjoy the next day cold.
Then on the other side I have the "snacks": flapjacks, hot dogs, mini cheese squares and grapes.
In the main compartment we have my famous rice salad and curry lamb kebabs/sosaties!
The first lunchbox was for the Little One but was enough for her and 1 adult and was great as is.