Lunchbox

10th April
2011
written by Nibblish

I decided to start making my own Scotch eggs after witnessing my boyfriend struggling to satisfy his odd British craving in Sydney. Since I hate the idea of deep-frying anything, I also tweaked the classic recipe for a healthier version using only just a touch of oil spray and a hot oven!

healthy scotch egg recipe

Ingredients: makes 10 eggs

10 eggs
1/2 onion, very finely chopped
2 garlic cloves, crushed
1/2 red chilli, deseeded and finely chopped
1/2 bunch coriander, finely chopped
3 tbsp worcester sauce
500g Pork mince
Salt and freshly ground pepper
Plain flour, to dust
Breadcrumbs, to coat
2 eggs, lightly beaten to coat
Oil spray

scotch egg recipe

Instructions:

1. Pre-heat the oven to 200 degrees. Place 10 eggs in a saucepan, cover with cold water, bring to the boil and boil for 10 minutes. Rinse under cold water to cool completely, peel and dust with a bit of flour so that the surface is nice and dry.

2. In the meantime, combine the onion, garlic, chilli, herbs, worcester sauce and mince. Season with salt & pepper, mixe well and divide the mixture into 10 even portions.

scotch egg recipe

3. To assemble to scotch eggs, mould half of one portion flat in the cup of your hand. Place a hard-boiled egg into it and shape the rest of the meat around to enclose. Roll it between your hands to smooth the surface. Repeat with the remaining eggs.

healthy scotch egg assemblage process

4. Roll each egg in the egg wash and breadcrumbs and set aside. Repeat with the other eggs.

5. When you have assembled all of the scotch eggs, place them onto an oven tray lined with baking paper. Spray with oil and bake on high heat for 20 minutes. Spray again lightly, change the oven setting and grill for another 5 minutes or until golden brown and crispy.

healthy scotch egg recipe

Scotch eggs are great sliced over a green salad for a light dinner, or simply packed for a picnic or a lunch box! Mini scotch eggs using quail eggs can also make a great party food option!

healthy scotch eggs recipe

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20th March
2011
written by Nibblish

A California roll is a creative American twist on sushi. It’s really easy to make, can be great addition to a sushi platter, a fresh canapé idea for a party, but can also be saved in cling film for a healthy lunch!

Ingredients: ( 4 rolls)

2 cups sushi rice (also called japonica rice)
1/4 cup Japanese rice vinegar + extra to moisten your hands
1/4 cup sugar
2 teaspoons salt
4 sheets nori (seaweed sheets)
1 avocado, peeled, cut into thin slices
100g sashimi salmon, cut into strips
wasabi paste
pickled ginger
soy sauce

Instructions:

1. Soak the rice for 15 minutes in cold water and rinse several times until the final change of water runs almost clear. Steam the rinsed rice following the package’s directions.

2. Heat the vinegar, sugar and salt in a sauce pan over medium heat until fully dissolved, but without boiling the mixture. Take off the heat and let it cool.

3. When the rice has finished cooking, transfer it to a wooden bowl or at least non-metallic, as metal can react with vinegar and ruin flavours. Using a plastic or wooden spoon, cool down the rice by gently spreading it out and folding in the vinegar mixture gradually until evenly sticky and shiny.

4. Place a sheet of nori, shiny side down, onto a bamboo mat or sheet of baking paper. spread 3/4 cup of sushi rice mixture with wet hands, leaving a 3cm border uncovered at the end. Spread a small line of wasabi to one end and place a strip of avocado and fish. Roll up firmly, using the mat or baking paper as a guide, seal by moistening the uncovered strip using your finger.

5. Repeat with remaining nori and fillings. Cut each roll into 6 pieces. Serve with wasabi and soy sauce.

You can also replace the avocado with cucumber and the salmon with crab sticks for a change.
If you found this one easy and feel up for more, why not take a look at my Nigiri Sushi instructions to make it a full sushi mix platter!

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13th March
2011
written by Nibblish

A good quiche is an extremely simple and fast meal to make, but never fails to impress. It’s perfect for brunch, lunch, dinner, for a picnic or even as party food!

Ingredients: (serve 4 as a starter or 2 as a main)

1 sheet ready rolled shortcrust pastry
1 tablespoon olive oil
1 brown onion, finely chopped
1 garlic clove, crushed
3 rashers bacon, rind removed, finely chopped
1 tbsp coriander or parsley
1 large leek, washed and thinly sliced
3/4 cup grated Parmesan cheese
4 eggs and 1 egg yolk, beaten
1 cup milk
Salt and freshly ground black pepper

Instructions

1. Preheat oven to 200°C and lightly grease and flour a round oven tray to make it non stick. Lay the pastry sheet, trim excess and prick the bottom with a fork to prevent it from bubbling as it bakes. Bake for 20 minutes or until golden.

2. Heat oil in a frying pan over medium-high heat. Add onion, garlic, coriander and bacon and cook for 2 minutes.

3. Add the leek and cook for another 5 minutes or until soft and slightly caramelized. Cool and sprinkle over cooked pastry.

4. Reduce oven temperature to 180°C. Whisk the eggs with the milk in a mixing bowl. Stir in half the cheese, grated nutmeg and season with salt and pepper. Pour over bacon and leek, sprinkle the remaining cheese and bake for 35 to 40 minutes or until golden brown.


Let is rest for 5 minutes and serve with a green salad!
If you fancy of change, swap the bacon for salmon, and the leek for spinach, mushroom or asparagus.

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8th February
2011
written by Nibblish
This entry is part 1/2 of 2 in the series Homemade Pizza

Pizza can be a really fun dish to prepare, especially when you have kids or friends around! You may just want to prepare the base ahead as it can be a bit messy, but let everyone pick their own topping! Capricciosa is my personal favourite, but you may want to be more adventurous!

Ingredients (serves 4 people – 2 medium pizzas)

Base

1 ¼ cups warm water (not boiling)
2 tsp. (1 sachet) of active dry yeast
1 tsp. olive oil
2 tsp. salt
1 tsp. sugar
3 cups strong bread flour

Sauce

1 tsp olive oil
1 garlic clove, crushed
1 handful Basil or Oregano, chopped
400g can Italian diced tomatoes
1/2 tsp. sugar
Salt & ground black pepper, to taste

Topping

2 tsp. pesto paste
1 onion, finely sliced
150g mozzarella or bocconcini, torn into medium pieces
1 red capsicum, halved, deseeded, thinly sliced
4 mushrooms, sliced
8-10 black olives, pitted
100g prosciutto ham, torn into bite size pieces
1 handful fresh basil or oregano, chopped
1 egg yolk (optional)

Instructions

1. Start by pre-heating the oven to 100-150°C and then turn it off after 5 minutes so that it’s just warm enough for the dough ball to rise quickly.

2. Pull the warm water into a large mixing bowl, sprinkle on the yeast, let it dissolve and activate for 1 minute. Mix in the flour, oil, salt and sugar. Cover your hands with flour and knead for 5 minutes or until nice and smooth. If the dough looks too wet, add a bit more flour. Form a ball and coat with a little bit of oil. Cover with a wet kitchen towel and place in the warm (not hot) oven to rise for 30 mins or until it doubles in size.

3. In the meantime, get started on the sauce. Heat the olive oil in a small pan; fry the crushed garlic for 30 seconds before adding the fresh herbs and then the diced tomatoes and sugar. Let it simmer for 10 minutes, stirring regularly.

4. Grease two pizza trays with a little bit of oil and sprinkle with flour to make it non-stick.

5. Once the dough is ready, place it on a lightly floured surface and punch it down in the center. It feels good, doesn’t it?! Knead it again for another minute to get it back to its original size. Divide into two portions and flatten it down to a round shape using your hands.

6. Spoon on the tomato sauce and place your toppings on the pizza. Place in the oven and cook at 200°C for 15 mins. Place the egg yolk in the middle, a little bit more cheese and cook for another 5 minutes.

For an express pizza, you may prefer buying the base already made from the refrigerated Italian section of your local super market isn’t a bad option. But you could also prepare the base in advance and save it in the fridge wrapped as a ball in cling film. Save any leftovers for a great lunch at work!

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8th February
2011
written by Nibblish
This entry is part 2/2 of 2 in the series Homemade Pizza

Pizza can be a really fun dish to prepare, especially when you have kids or friends around! You may just want to prepare the base ahead as it can be a bit messy, but let everyone pick their own topping! The Meaty one is Rog’s favourite, but you may want to be more adventurous!

Ingredients (serves 4 people – 2 medium pizzas)

Base

1 ¼ cups warm water (not boiling)
2 tsp. (1 sachet) of active dry yeast
1 tsp. olive oil
2 tsp. salt
1 tsp. sugar
3 cups strong bread flour

Sauce

1 tsp olive oil
1 garlic clove, crushed
1 handful Basil or Oregano, chopped
400g can Italian diced tomatoes
1/2 tsp. sugar
Salt & ground black pepper, to taste

Topping

2 tsp. barbecue sauce
150g mozzarella, grated
1 onion, finely sliced
1 red capsicum, halved, deseeded, thinly sliced
100g pepperoni, slices
100g bacon, diced
5 jelapenos, sliced
1 handful fresh basil or oregano, chopped
1 egg yolk (optional)

Instructions

1. Start by pre-heating the oven to 100-150°C and then turn it off after 5 minutes so that it’s just warm enough for the dough ball to rise quickly.

2. Pull the warm water into a large mixing bowl, sprinkle on the yeast, let it dissolve and activate for 1 minute. Mix in the flour, oil, salt and sugar. Cover your hands with flour and knead for 5 minutes or until nice and smooth. If the dough looks too wet, add a bit more flour. Form a ball and coat with a little bit of oil. Cover with a wet kitchen towel and place in the warm (not hot) oven to rise for 30 mins or until it doubles in size.

3. In the meantime, get started on the sauce. Heat the olive oil in a small pan; fry the crushed garlic for 30 seconds before adding the fresh herbs and then the diced tomatoes and sugar. Let it simmer for 10 minutes, stirring regularly.

4. Grease two pizza trays with a little bit of oil and sprinkle with flour to make it non-stick.

5. Once the dough is ready, place it on a lightly floured surface and punch it down in the center. It feels good, doesn’t it?! Knead it again for another minute to get it back to its original size. Divide into two portions and flatten it down to a round shape using your hands.

6. Spoon on the tomato sauce and place your toppings on the pizza! Place in the oven and cook at 200°C for 15 mins. Place the egg yolk in the middle, a little bit more cheese and cook for another 5 minutes.

For an express pizza, you may prefer buying the base already made from the refrigerated Italian section of your local super market isn’t a bad option. But you could also prepare the base in advance and save it in the fridge wrapped as a ball in cling film! Any leftovers can make a great lunch at work!

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21st January
2011
written by Nibblish

Flapjacks are incredibly easy and quick to make. Oat is also the main ingredient, so I like to think of it as a reasonably healthy treat to have as a mid morning snack with a cuppa! Some like it crunchy, but I prefer it chewy…Here is a great version…with nice choc’ banana twist!

Ingredients: (16 flapjacks)

250g organic rolled oat
100g butter
80g raw brown sugar
5 tbsp golden maple sirup
1 tbsp salt
1 banana, mashed
75g chocolate, melted
3 tbsp milk
1 handful of unsalted nuts, crushed

Instructions:

1. Melt the butter in a large non stick saucepan over a very low heat. Add sugar and sirup and mix well.

2. Stir in the oats, add the banana and the pinch of salt.

3. Spread the mixture over a sheet of baking paper in a baking tray and press flat. Place in the oven and cook for 15 min at 220 degrees or until it turns golden brown. Leave it to cool.

4. In the meantime, prepare the melted chocolate in a pan by adding chocolate chunks and milk on low temperature. Dip Half of your flapjacks in chocolate and sprinkle the crushed nuts over it, so that you can still hold it without touching the chocolate (see top picture). Place in the fridge for an hour or to allow for the chocolate to set hard.

Store in a air tight box in the fridge for up to a week and bring half of it to your work colleagues. For an even healthier version, you an replace part of the butter with margarine!

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18th January
2011
written by Nibblish

Here is a little tuna mix I like to make on Sunday night for lunch during the week.
It’s cheap, tasty, healthy and really versatile. You can have it as a sandwich filling for a big lunch, on crackers or in a wrap for a lighter version, as a veg stick dip if you’re trying to be super healthy. It’s packed in protein, you won’t get bored of it and it also lasts for days in the fridge.

Ingredients: (serves 4 lunches)

1 large can of tuna
1 small can of sweetcorn
1 spring onion, finely sliced
1/2 white onion, finely diced
1small chili, finely chopped
A handful of fresh coriander, finely chopped
4/5 tbsp of thousand island sauce
salt & pepper

Instructions:

1. Drain and flake the tuna into a large bowl
2. Add your drained sweetcorn, spring onion, onion, sauce and mix well
3. Add fresh herbs, chili and season with salt and pepper.

You’re done.
You can also switch the thousand island dressing for salad cream or mayo, the coriander for dill or basil, chili for Jelapenos, onions for shallots…So you can pretty much make it as long as you have a can of una in the pantry!

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8th January
2011
written by Nibblish
That’s a really great summer classic to serve as a side for a barbecue, but I also find it extremely handy to make on Sunday night to take to work for lunch during the week. It can lasts the whole week in the fridge, in fact the longer it stays the tastier it gets! I just tend to use it as a healthy & nutritious base and just add a different meat to keep it exciting - so for example complement it with diced ham & egg on Monday and then shredded Chicken on Tuesday…You colleagues will definitely ask you where you got your lunch from! 

Ingredients (4-6 people)




  • 200g couscous
  • 1 stock cube
  • 1 lemon
  • 2 tbs olive oil
  • 1/2 small bunch of mint, finely chopped
  • 1/2 red onion, finely sliced
  • 1 small red chili, seeds removed, finely chopped
  • 1 Lebanese cucumber, seeds removed, finely diced 
  • 1 yellow capsicum, seeds removed, finely diced 
  • 1 Green Capsicum seeds removed, finely diced 
  • 10 small cherry tomatoes, seeds removed, finely diced 
  • Feshly ground Salt & Pepper

Instructions:

1.  In a non stick saucepan over high heat, combine 200ml of water, the stock cube and the 1 tsp. olive oil and 1/2 tsp and bring to a boil. Pour in the couscous, stirring constantly, then remove from the heat. Cover and let stand for 10 minutes. Transfer the couscous to a bowl, fluff it up with a fork to separate the grains,  add the juice of 1/2 of the lemon juice, another tsp olive olive oil and chopped chili and mix into the couscous.


2. Add the finely chopped peppers, tomatoes, cucumber, chopped mint, chopped onion. Mix gently but well. Season to taste with salt and pepper.  Cover and refrigerate for at least 1 hour or up to 12 hours before serving to allow the flavors to blend. 



Garnish with mint and serve the salad chilled or at room temperature. 

Here you go. It’s dead easy, much cheaper than buying lunch everyday, healthier and tastier too! What more can you ask for?
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