Podcasts

The Best Ideas For Back To School Lunches

Most schools reopened this past week and are back into the swing of things, whether parents and kids are ready is another story! But one thing that does stump a lot of parents, is keeping packed lunches healthy and enticing for kids. Head Pastry Chef at Airfield Estate Shane Smith and Mindful Eating Coach and the brains behind Foodoppi (a creative food education online courses) Aisling Larkin joined Alison on Weekend Breakfast to give their ideas and recipes for keeping lunchboxes fun and tasty! Shane shared great recipes for wholegrain tortilla wraps used 3 different ways, leftover pasta for salads, mac and cheese bites and veggie muffins. Aisling also shared her tricks to pack lunches full of nutrition! Go try and enjoy! Listen back to their chat by pressing the play button at the top of the screen. Smoked Cheddar, Jalapeno & Chorizo Scones aka Pizza Scones These have all the familiar and delicious flavours of pizza in a homemade scone and perfect for lunchboxes. They are cut into triangle shapes too to even mimic the shape of a pizza slice. Ingredients: 400g self raising flour 100g wholemeal flour 1 1/2 tsp baking powder Pinch sea salt 150g butter 300mls milk 100mls cream 1 egg 50g chorizo (optional) 150g cheese (combo -  smoked, parmesan, mozzarella, cheddar) 1 tsp garlic powder & onion powder 1 tsp oregano 1 tsp parsley 1 tsp chopped red jalapeño Method: Preheat the oven to 200º Grease an oven tray or line with parchment paper. Weigh out all the ingredients. Sieve the flour, baking powder and salt into a bowl. Stir in the aromatics - parsley, oregano, onion and garlic powder & the jalapeño. Chop the butter into chunks and combine the whisked egg, cream and milk in a jug. Cut the chorizo into dice. Rub the butter in with your finger tips until it looks like breadcrumbs. Stir in cheese and chorizo.Make a well in the centre and stir in the mixture. Cut into triangle pizza shapes, place on the baking tay, glaze with egg wash and top with grated cheese. Bake at 200ºc for the first 5 mins and 180ºc for 15mins.   Quinoa & Oat Cereal Bites These innovative cereal bars have natural protein form the quinoa, some familiar ingredients that kids love to get the buy in and they are a slow release energy and fibre from the oats. And, the best bit -  all the crumbly little bits that fall off when you cut them are act as a gorgeous little granola topping for yogurt. Top Tip: The quinoa is a  good source of protein and fibre Ingredients: 50g butter 30g sunflower/coconut oil 20g brown sugar 55g honey/golden syrup 100g rolled oats (porridge) 50g Rice Krispies 50g quinoa (uncooked) 60g dried fruits & nuts 15g seeds (chia/flaxseed/linseed/pumpkin/sunflower) Method: Preheat the oven to 180oc. Line a baking tray. In a separate tin, mix the quinoa and oats and toast for 10 mins. Weigh and measure all the other ingredients. Chop the fruit and nuts. In a saucepan, melt the butter, sugar and honey. Turn off the heat. Sitting the saucepan on a pot stand, spoon in all the dry ingredients. Spoon into the tin. Press down really firmly. Bake for 20 – 25mins. Using oven gloves remove the tin from the oven. Allow to cool fully. Lift out flapjacks on baking paper. Cut into squares. Drizzle with melted chocolate and coconut or with honey and sesame seeds   Top Tips: By lining the tin in advance it means you are super organised and very little wash up after. When baking with sugar, honey etc when it sticks it is a real pain to remove. When kids are helping with this one be sure to supervise and take real care when melting the sugar and honey. It can give a very nasty burn. The chocolate glaze can be as indulgent as you like –  pour it all over the surface or lightly drizzle each one with a little The addition of a little coconut on top is a great way to introduce children to new textures and flavours. Note –  to get a chewy texture bake low and slow –  150oC for 25 mins, for a much more crunchy texture bake at 180oC for 20mins. Allow for cool for at least 2 hours before cutting.   Oat & Berry Muffins Ingredients: 100g self raising flour 100g wholemeal flour 100g oats 75g brown sugar 2 tsp baking powder 1/2 tsp baking soda 2 eggs 100mls orange juice 100mls oil 100mls greek yogurt 100g Fruit ( berries, cherries, apples,  dried fruit ) or Vegetables ( grated carrots, grated courgette) Method: Breakfast Time - Preheat the oven to 200ºC . Line the muffin tin with papers or spritz with a little oil. Pop all the dry ingredients in a bowl. Measure the oil and orange juice in a jug. Spoon in the yogurt. Crack in the eggs and pour in the vanilla. Whisk. Make a well in the centre and whisk the wet ingredients into the dry ingredients. Pour the mixture into the muffins tins. Sprinkle with a little pinch of brown sugar on top. Bake in the oven at 200ºC for 5 minutes then turn the oven down to 180ºC for 15mins Cool on a wire rack for 20 minutes and enjoy warm.   Listen back to their chat by pressing the play button at the top of the screen. see more