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Lunchbox Fillers

Lunch boxes don't have to be boring, it can be so easy to fall into a lunch box repeat especially when you are short on time. I've listed some of our favourite lunch box fillers here with all ingredients and methods. All of these freeze really well. I normally take them out of the freezer the night before and leave in the fridge overnight in our packed yumbox.





Mini Broccoli Quiche

To make these yummy quiches you will need:

6/10 broccoli florets, 300g shortcrust pastry, 1/2 onion finely chopped, 50g of grated cheese, 2 eggs, 80ml milk, pinch of black pepper

Steam or boil the broccoli for around 5 minutes so it's tender but not soft, drain then chop. Preheat the oven to 180 fan. Lightly grease a muffin tray or fairy cake tray then fill the 12 holes with shortcrust pastry. Add the onion, broccoli and about 3/4 of the cheese to each pastry round. Beat the eggs and milk together with the black pepper. Pour the egg mixture into each pastry round to about 3/4 of the way. Divide the remaining cheese between each quiche. Bake for 20-25 minutes until the egg is cooked through and the pastry is golden brown. Recipe adapted from the blw cookbook.


Cheese and Tomato Scones

To make these fab scones that can be cut into whatever shape you desire you will need:

150g plain flour, 40g of unsalted butter, 30g of grated cheese, 1/2 tsp of paprika, 6 blended cherry tomatoes, 2 chopped spring onions, some whole milk

Preheat the oven to 200/180 fan and line a baking tray with baking paper. Add the paprika to the flour and mix then rub in butter. Add the tomatoes, cheese and spring onions and give it a good mix. Add some milk to make the dough come together and knead, the dough needs to be soft not sticky. Roll out and use cookie cutters to cut out shapes. Bake for 10-15 minutes. Adapted from a bbc recipe.


Cheese and Spinach Muffins

These savory muffins are one of our favourites. To make you will need:

175g plain flour, 11/2 tsp of baking powder, 1 tsp pepper, 1 beaten egg, 100ml whole milk, 125g grated cheese, 80g of spinach leaves torn or blended

Preheat the oven to 160 and line or grease a muffin tray. Sift the flour, baking powder and pepper into a bowl and make a well. Add the milk to the beaten egg and whisk together. Add this to the flour and fold together lightly. Add the cheese and spinach to the mixture and fold gently until evenly mixed. Add to the muffin tray. Bake for 15-20 minutes until golden and springy. This made 12 mini muffins. Recipe from the blw cookbook.


Sweet Potato Flapjack

To make these fab savoury flapjacks you will need:

150g porridge oats, 150g grated cheese, 100g of grated sweet potato, 50g of unsalted butter, 1 large beaten egg

Preheat the oven to to 180 and grease a baking tray. Combine all the ingredients together excluding the butter. Melt the butter in a large pan over a low heat. Once melted remove the pan from the heat and add the rest of the ingredients into the pan then give it a good mix. Transfer to the baking tray and bake for around 20 minutes until golden. Adapted from the blw cookbook. If you don't like sweet potato you can easily swap it for courgette, carrot, parsnip or red onion.



Puff Pastry Pinwheels

These are very adaptable and you can pretty much put whatever you like in them.

All you need is some ready made puff pastry rolled out onto a floured surface.

Our favourites are pizza pinwheels where you spread tomato puree onto the pastry then top with grated cheese. You can then add any additional toppings as long as they are quite thin. Roll it up quite tightly then slice it up. Place onto a greased baking tray and bake at 180 for about 25 minutes.



Cheese and Tomato Quiche

To make these quiches you will need:

500g of shortcrust pastry, 12 medium cherry tomatoes chopped into quarters, 1 beaten egg, 80ml of whole milk, 1 tbsp cream, handful of grated cheese. 

Grease a mini muffin tray and preheat the oven to 200/180 fan. Roll out the pastry and cut out 12 rounds then put the rounds into each muffin tray hole. Beat all the other ingredients together and spoon into the rounds until just below the rim. Bake for around 20/25 minutes until golden.


Carrot Muffin

To make these you will need

150g self raising flour, 60g unsalted butter, 2 eggs, 2 medium carrots grated, 3-4 tbsp milk

Preheat the oven to 190 and lightly grease a muffin tray. Sift the flour into a large bowl and make a well in the center. Melt the butter in a small pan. In a separate bowl mix the eggs and carrot, then add the melted butter. Pour the carrot mixture into the flour and fold together lightly. Add enough milk to give a soft consistency then spoon the mixture into the muffin tray. Bake for 10-15 minutes until golden and springy.



Banana Blueberry Muffin

I shared this recipe on the my breakfast ideas post but it's too good just for breakfast.

For this you will need

150g of self raising flour, 1 beaten egg, 60g of unsalted butter, 2 ripe bananas mashed, splash of whole milk and some blueberries

Sift the flour into a large bowl and make a well. Melt the butter in a pan or in the microwave. add the butter, egg and milk to the banana mixture and mix well. Pour the banana mixture into the flour and mix lightly. Spoon the mixture a third of the way up into each muffin hole. Add two or three blueberries into each muffin hole then cover with the rest of the mixture. Bake at 180 fan for around 15 minutes until golden.






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