Category Archives: School Lunchboxes

Take the hassle out of packing your children’s school lunch box with The New Luncher

Lunch Box delivered directly to your child’s school, and best part is, it’s healthy and nutritious!! Sounds good to me, where do I sign up

The New Luncher-8393

 

Wanting to take the early morning stress out of preparing your children’s lunch box, then we found someone who will do just that for you. The New Luncher has recently launched in Singapore and Hong Kong, to help parents in preparing the best quality food for their children to have at school.

The New Luncher’s mission is simple: to promote healthy eating habits that children will keep for life, and help parents out who send their children’s lunch box to school. We all know the daily stress of thinking of new and interesting things to send in the lunch box, that are nutritious, not processed, nut free and most of all, food our children will eat. With a simple online ordering system, The New Launcher will deliver your Childs lunch box direct to the school, there is nothing you need to do.

The New Luncher:

  • choose ingredients carefully and work closely with trusted farmers and food suppliers to offer the very best ingredients.
  • they cook from scratch every single morning.
  • the menu has 60 different dishes every month.
  • Right after cooking, we deliver lunch boxes to school.
  • Meals are carefully developed and prepared by the head Chef Owner of the michelin-starred Saint Pierre, Emmanuel Stroobant

What’s inside the lunch box?

 A choice of three mouthwatering main dishes crafted by a Michelin starred Chef daily: Western, Asian and Vegetarian
 Tasteful freshly-made side options: Starters, Desserts, Snacks
 And our promises: No MSG, No colouring, No artificial flavourings, No fried food, No processed food
The New Luncher-8800

The New Luncher-8050

 

Free delivery

Handled with care. Everything you have ordered for your child will be delivered by The New Luncher for free to school, right on time for lunch.

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Prices start from SGD$7.90 per day. For more information and to order lunch boxes, click on the link https://thenewluncher.com

I hope your kids love it as much as mine!!

Elissa x

Elissa profile

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Sausage Rolls with Beef from The Meat Club

TMC Sausage Rolls 1

Sausage rolls are always great at parties and to have in the freezer for those friends who drop in at the last minute. They are great for both kids and adults, and perfect to send in school lunch boxes and a great weekend lunch for the family!

Traditionally sausage rolls are made with sausage meat, but we have developed a recipe using 100% Australian lean beef mince from The Meat Club. When ordering from the Meat Club, your meat will arrive fresh so it’s perfect to prepare meals that can then be frozen and this is ideal for these sausage rolls.

Servings: makes 40 mini sausage rolls

Prep Time: 45 minutes

Cook Time: 30 minutes

 

Ingredients

500g The Meat Club lean mince (1 pack)

1 cup (70g) breadcrumbs

1 egg, plus 1 extra lightly beaten egg

¾ cup zucchini, finely grated

¾ cup carrot, finely grated

1/2 onion, grated

1 1/2 tsp mixed dried herbs (I used an Italian mix)

4 sheets frozen puff pastry, just thawed

Salt and pepper to taste

 

Preparation

Preheat oven to 200°C and line 2 baking trays with baking paper.

Take a large bowl, add breadcrumbs, beef and unbeaten egg and using your hands, mix until well combined. Grate the zucchini, carrot and onion. Squeeze all excess water out of the zucchini, and add to the bowl, add herbs and season with salt and pepper. Mix again with your hands till well combine.

Place 1 pastry sheet on a floured surface and halve. Spoon 1/2 a cup of the mixture along the centre of each piece and shape it like a long thin sausage. Fold 1 edge of pastry over and tuck in beside filling, then fold over other side to make a roll, pressing down lightly to seal. I brushed in insider of the pastry with water to ensure it would seal.

Repeat with remaining pastry and filling. Place in the fridge to cool for 30 minutes, this will make the cutting easier.

Cut the rolls into bite size pieces. You should get 5 pieces from every roll. Remove from the fridge and brush with beaten egg, sprinkle with sesame seeds (optional).

Bake for 25-30 minutes until the rolls are lightly browned and cooked through. Serve with sauce on the side.

TMC Sausage Rolls 2

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Weetbix Sultana Balls, a great snack

weetbix sultana balls

 

With the school holidays upon us again, I thought I would post this simple recipe for nut-free Weetbix Sultana Balls. These are a great portable snack, perfect for car trips or days when you are out and about. There are a few versions of these Weetbix Sultana Balls floating around the internet and I have taken bits and bobs from different recipes to create my own version which my kids love (and actually, so do I!!)

Weetbix Sultana Balls

Makes 22

Ingreidents

4 Weetbix

1/2 cup sultanas

3 tbsp. coconut plus, coconut for coating

2 tbsp. cocoa

2 tbsp. honey

2 – 3 tbsp. condensed milk

Instructions

Combine the weetbix, sultanas, coconut and cocoa in a food processor and process until the weetbix and sultanas and finely chopped. Add the honey and condensed milk and process until the mixture comes together.

Take 2 tsp’s of mixture and use damp hands to roll into a ball. Roll them in coconut and transfer to a container. Repeat until all the mixture is rolled into balls. Store in the fridge in an airtight container for 7 days (if they last that long!).

Notes

I tested this recipe with coconut oil instead of condensed milk. It didn’t work for me as the mixture did not come together enough to roll into balls. The condensed milk really acts as the ‘glue’ that holds it all together. If you buy a tin of condensed milk, you will have a lot leftover. I freeze my condensed milk in 3 tablespoon batches and use it the next time I make this recipe!

For more Weetbix recipes, click here!

 

 

 

 

 

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Nut Free Coconut, Date and Chia Bars

A great nut free snack to send to school is this nutritious Nut Free Coconut, Date and Chia Bars

Packing school and work lunches can get very monotonous and somewhat difficult when avoiding certain food, so i’m always on the hunt for different things that are nut free. I’m obsessed with dates, so for me this a great snack to have at home. I’m the type of person that always has to have healthy snacks stored in my fridge, so when i’m racing out the door and usually starving, I can pick up something that’s good for me and not a chocolate bar.

These Nut Free Coconut, Date and Chia Bars are very easy to make and will keep well in your fridge or freezer for weeks. This recipe does say medjool dates, but you can easily substitute for any type of date.

 

Nut Free Coconut, Date and Chia Bars

Nut Free Coconut, Date and Chia Bars

Ingredients:

13 medjool dates, pitted

2 cups shredded coconut

3 tablespoons coconut oil, melted

1 tablespoon chia seeds

1 teaspoon vanilla essence

 

Instructions:

It’s as simple as putting all the ingredients into a blender and blending until it forms a fine crumb and sticks together when pressed.

Line a square or rectangular tray with baking paper, spoon the mixture into the tray and smooth it out on top. Place it in the freezer for roughly 1 hour or until firm.

Remove from the freezer and cut into bars, whatever size and shape you like.

The bars are best stored in the freezer, particularly if you are living in a hot climate and you are packing them for school or work lunches.

 

I hope you enjoy this healthy nut free treat! E x

Elissa profile

 

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Oat and Carrot Muesli Bars

Oat and Carrot Muesli Bars

Oat and Carrot Muesli Bars

 

Muesli bars are my all time favourite!! Here is another great recipe for Oat and Carrot Muesli Bar that is pretty healthy, let’s say it scores 9/10 because there is a little bit of sugar. These oat and carrot muesli bars are great for school lunch boxes, a snack to take to work, or a snack on the run.They will keep well in the fridge for a few weeks in an air tight container.

Trust me they have been tried and tested many times in my house and they are a big hit with the kids and of course me!

 

Oat and Carrot Muesli Bars

Ingredients:

2 cups rolled oats

1 cup plain white or wholemeal flour

1 cup brown sugar, firmly packed

1/2 cup moist shredded coconut

1 cup sultanas or other dried fruit

1/2 tsp bicarbonate soda

1 tsp nutmeg

2 tsp cinnamon

3 eggs

1 cup neutral flavoured oil (such as rice bran or canola oil)

1 cup grated carrot (about 4 medium carrots) remove the skin

1 cup grated apple (about 2 small apples) remove the skin

 

Instructions:

Preheat oven to 170°C. Line a 20cm x 30cm baking pan or oven proof dish with baking paper.

Place the oats, flour, brown sugar, coconut, sultanas, bicarbonate soda, nutmeg and cinnamon into a large mixing bowl and stir together with a wooden spoon until completely combined.

In a small jug, whisk together the eggs and oil until combined.

Combine the egg and oil with the dry mixture along with the grated carrot and grated apple. Stir to combine.

Pour the mixture into the prepared baking sheet, flattening the top with a spatula. Bake for 30 minutes.

Remove from the oven to cool. Once cooled place in the fridge for at least 1hr, then slice into bars to serve or store in an air tight container.

 

Enjoy

E x

Elissa profile

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School Lunch Box Using Dinner Leftovers

School lunchbox

I love it when there are dinner leftovers that can go in the school lunchbox. It means whipping up the school lunchbox in no time. I also love having something in the freezer to fill the lunchbox. I bake a loaf of banana bread about once a week. It freezes so well and is always a lunchbox winner!

In this lunchbox:

Leftover eye fillet steak cut in the bite size pieces – purchase the eye fillet steak at the Fishwives.

Leftover corn, cucumber and red pepper salad

Parmesan cheese wafers – use a potato peeler to get nice thin slices

Rice Crackers

Apple slices

Banana Bread – see the recipe below.

Banana Bread

I am no joke one of those people who could eat banana bread every day, so I’ve tried and tested a million different recipes; this hands down has to be one of the best. When you stay at the Royal Hawaiian in Waikiki, they leave a mini loaf of this incredible banana bread in your room.

This is how you make this deliciously moist and yummy banana bread.

Ingredients

4-5 mashed ripe bananas (about 1 1/2 cups)

1 cup sugar

2 large eggs

1/2 cup vegetable oil

2 cups all purpose flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 teaspoon of cinnamon

1/2 cup walnuts nuts as an option. You can use any nuts you like.

Instructions

Preheat oven to 180°C and grease a 2″ x 4″ x 8″ loaf pan. In a bowl of an electric mixer, add sugar, oil, and eggs, mix till the sugar is dissolved.

Add mashed bananas and mix some more. Add all the dry ingredients into the bowl – flour, salt, vanilla, baking powder and baking soda and mix. You will have a very thick batter. As an option, mix in nuts of your choice.

Pour the batter into the loaf pan and bake for approximately one hour. Stick a toothpick in your banana bread to see if it comes out clean. Leave it for a few minutes to cool.

If you would like this banana bread recipe even moister, add more bananas.

 

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School Lunch Box Quinoa Mini Muffins

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This is a sandwich free school lunchbox, featuring quinoa mini muffins for the main course. These little mini muffins are so delicious, I’m having a few for my own lunch today as well! They are also freezer friendly!

In the lunchbox today:

Quinoa mini muffins – See the recipe below.

Parmesan cheese wafers – I use a vegetable peeler to get lovely thin slices.

Carrot sticks

Lavosh crackers

Carrot and raisin mini muffins

Quinoa and Zucchini Mini Muffins

Ingredients:

2 cups cooked quinoa (about 3/4 cup uncooked)

3 eggs

1 cup zucchini, grated

1 cup grated cheddar cheese

1/4 cup parsley, chopped

2 tablespoons parmesan cheese

1 small onion, diced

salt & pepper

Instructions:

Preheat oven to 180°C degrees. Combine all ingredients in a large bowl and mix to combine.

Generously spray a mini muffin tin with non-stick spray and spoon mixture to the top of each cup. Bake for 30 minutes, or until the edges of the cups are golden brown. Let cool for at least 5 minutes before removing from the  tin.

If you want to add a little more flavour add some diced ham or bacon.

This recipe should make about 24 mini cups. It sound’s like a lot, so just pop some straight in the freezer.

 

 

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Quick and Easy Lunchbox Chicken Schnitzel Strips

lunchbox 5

I have listed this as a quick and easy lunch box because you can use store bought ingredients to recreate this lunchbox in a jiffy!

In this lunchbox, my daughter has:

  • Baked Lentil Chips – The brand of these chips is Mediterranean Snacks
  • Red apple
  • Garlic bread slices – These are homemade but you can easily purchase garlic bread slices in the freezer section at the supermarket.
  • Chicken Schnitzel Strips – These are also homemade but another one that can be purchased at your local chicken shop and then cut into strips.
  • Cherry tomatoes and cucumber sticks.
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Healthier Lunchbox – Mini Meatballs

lunchbox 7

This is another lunchbox featuring dinner leftovers.The main course part of the lunch is all bite size which seems to be a favourite way for my daughter to eat her school lunches. In this lunchbox:

  • Air popped popcorn
  • Pear Slices
  • Lavosh crackers
  • Parmesan cheese slices
  • Cherry Tomatoes
  • Mini meatballs. See our recipe for the mini meatballs below.

 

Ingredients – Mini Meatballs

1kg of pork and beef mince

1 cup of breadcrumbs

2 eggs

¼ cup cooking cream

2 teaspoons of Italian mixed herbs

salt and pepper to taste

2 tablespoons of peanut oil (or any frying oil of your choice)

 

Instructions:

In a large mixing bowl, combine your pork and beef mince and mix till well combine. Now add your breadcrumbs, eggs, cooking cream, and some herbs. I like to use mixed Italian herbs but you can use any herbs of your choice. Add salt and pepper to taste.

Depending on the size you want your meatballs, roll 1 teaspoons of the mixture into a ball. Transfer to a plate. Repeat with the remaining mixture.

In a heavy based frying pan, heat 2 tablespoons of peanut oil over medium-high heat. Add some meatballs. Cook for 4 minutes or until just browned. Do not to put too many meatballs in the frying pan, otherwise they will soak up too much oil and not cook as quickly. Repeat this step till all your meatballs are cooked.

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SG 50 Lunchbox

lunchbox 4   To celebrate the 50th birthday of Singapore, I made a red and white themed lunchbox for my daughter. In this lunchbox:

  • Jam sandwich on wholemeal bread. I used a star cookie cutter to cut the shape out of one slice of the sandwich bread.
  • Trail mix of yoghurt covered rice cakes, strawberry yoghurt drops and red m & m’s
  • Strawberries
  • Baby cupcakes. Click here for the recipe.
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