We’re delving into the fresh and flavourful world of Soba Noodle Salad. This dish combines the delicate and chewy soba noodles with a medley of crunchy vegetables and a zesty dressing that will tantalise your taste buds. Recipe written by…
Kids love to graze and as long as you keep changing what’s on offer, they’ll love it every day. Pairing crunchy veggie sticks with a fresh homemade dip is a lunchbox winner.
Use up leftover herbs and keep the kids happy at the same time! These cheesy lunch muffins are simple, inexpensive, and they freeze beautifully ready for the lunchbox.
- 2 cups self raising flour
- 3 cups vegetables and herbs (grated carrot, grated zucchini, grated onions, corn kernels, chopped spinach, chopped shallots, fresh herbs are some suggestions)
- 1 1/3 cups grated tasty cheese
- ½ cup milk
- 3 eggs
- 60g butter, melted
- CARROT DIP
- 1 kilo carrots, peeled and cut into 2cm pieces
- 6 cloves garlic
- 2 tablespoons olive oil
- ¼ cup tahini
- 1 tablespoon harissa paste
- Juice of 1 lemon
- 1 teaspoon sea salt flakes
- Preheat oven 180˚C (160˚C fan forced) and grease a 12-hole (1/3 cup) muffin pan with cooking spray.
- Place flour into a large mixing bowl and stir in grated vegetables and cheese. Mix well.
- Whisk milk and eggs together and add cooled melted butter. Pour into the flour mixture and stir gently until just incorporated. Divide evenly amongst muffin pan and bake 25-30 minutes or until golden brown and cooked through. A skewer inserted into the middle should come out clean.
- Cool in the tin before turning onto a wire rack to cool completely. Wrap in single serves and freeze in a sealed container for up to three months.
- Preheat oven to 180*C.
- Line a baking sheet with baking paper and place the carrots and half the garlic on the tray. Drizzle with olive oil and bake for around 30 minutes or until the carrots are collapsed and golden. Remove from the oven to the bowl of a food processor.
- Add the raw garlic, tahini, harissa lemon juice and salt and blitz to a paste. If you prefer a looser dip, you can add more olive oil. Blend until desired consistency is achieved and serve.
- Serve in a lunchbox with bread and chopped vegetables for the kids to dip into the dip!