It’s back to school for most children this week, with the familiar quandary of what to pack for lunch. These suggestions from Angela Day will put a smile on any child’s face.
SALMON PATTIES
500g potatoes, peeled and cubed
15ml olive oil1 onion, finely chopped
2 sticks of celery, finely chopped1 carrot, peeled and finely chopped
185g tin of corn kernels, drained
185g tin of salmon, bones removed and flaked
60ml chopped fresh parsley
salt and pepper
2 eggs, slightly beaten
500ml panko breadcrumbsoil, for frying
Cook the potatoes in salted water until tender, 15-20 minutes. Drain and return to the pot over a low heat for 5 minutes.
Mash until smooth.
Set aside.
Meanwhile, heat the oil in a frying pan and fry the onion, celery and carrots until soft, about 5 minutes.
Add the sweetcorn, salmon and parsley and fry for 1 minute.
Add to the potatoes and gently mix until well combined. Season with salt and pepper. Shape into patties.
Place the beaten eggs and breadcrumbs in two separate dishes. Dip the patties in the egg and then the breadcrumbs.
Place on to a tray and refrigerate for 30 minutes. Heat a little oil in a frying pan and fry the patties, in batches, until golden on both sides.
NOTE: If panko breadcrumbs are not available, use fresh white or brown breadcrumbs instead. Makes 18-20.
BOLOGNESE MUFFINS
30ml olive oil1 onion, finely chopped
5ml chopped garlic
10ml dried oregano
500g beef mince
60ml tomato paste
200g cherry tomatoes, halved
60ml beef stock
salt and pepper
500ml flour
10ml baking powder
375ml grated Parmesan, plus extra 125ml milk
2 eggs
80ml oil
Heat the oil in a pot and fry the onion, garlic and oregano for 5 minutes.
Add the mince. Cook, stirring with a wooden spoon to break up the mince, for 10 minutes until browned.
Add the tomato paste, cherry tomatoes and stock and simmer for another 10 minutes.
Season with salt and pepper. Set aside to cool completely. Preheat the oven to 180°C.
Grease a muffin pan. Combine the flour, baking powder and Parmesan in a bowl. Make a well in the centre.
In a jug, whisk together the milk, eggs and oil.
Pour into the flour with the mince mixture and stir until just combined. Do not over-mix.
Spoon the mixture evenly into the muffin pan, sprinkle with extra Parmesan and bake for 15-20 minutes or until golden.
Stand in the pan for 5 minutes, then remove. Freezes well. Makes 12-15.
POTATO AND CHICKEN SALAD
700g baby potatoes
250ml cooked chicken, shredded
1 bunch spring onions, finely sliced
250ml grated cheddar cheese
125ml plain yoghurt
125ml mayonnaise
60ml chopped fresh parsley
salt and pepper
Wash the potatoes and boil in salted water until tender, about 20 minutes.
Drain and cool before cutting into four.
Place into a bowl with the shredded chicken, sliced spring onions and grated cheese.
In a jug, stir together the yoghurt, mayonnaise, parsley, salt and pepper.
Pour over the potato chicken mixture and gently combine.
Refrigerate until needed.
APRICOT MUESLI SLICES
BASE
250ml muesli
250ml flour
60ml honey
80g butter
2 eggs
TOPPING
250ml muesli
50g butter, melted
60ml honey1 egg
250ml dried apricots, chopped
Preheat the oven to 180°C. Grease and line a 16x23cm lamington tin.
BASE: Place all the ingredients into a food processor and process until well combined.
Press into the prepared tin.
TOPPING: Combine all the ingredients in a bowl and mix well. Spoon evenly over the base and press down with the back of a spoon.
Bake for 15-20 minutes, or until just firm. Allow to cool, cut into squares and store in an airtight container. Makes 12-15.
PIZZA SCROLLS
750ml flour
15ml baking powder
7ml salt
5ml dried oregano
about 300ml buttermilk
125ml pasta sauce
200g mozzarella cheese, grated chopped
ham or pineapple
Place flour, baking powder, salt and oregano in a bowl.
Add enough buttermilk to mix to a stiff dough. Knead lightly until smooth.
Roll out into a 20x30cm rectangle.
Spread with the pasta sauce and sprinkle over the grated cheese, ham or pineapple.
Roll up like a Swiss roll and cut into thick slices.
Pack the slices into a greased 20x30cm oven pan and bake at 180°C for 25-30 minutes until golden brown. Remove and cool. Makes 8-10.
*The Angela Day recipes are published in The Star, Pretoria News, Daily News and Cape Argus