September is here and that can only mean one thing – back to school. To help get you through this hectic period, here at Cool Cookery we thought it would be a good idea to create some handy recipes for the school lunchbox.
These four easy-to-make, delicious recipes will get you one step ahead of the game, ensuring there’s no last minute rush in the morning to make the kids’ lunches. Using primarily frozen ingredients, we guarantee the kids will love these quick and easy recipes! No more boring sandwiches and crisps combinations here.
Frozen Fruit Berry Smoothie
This quick and convenient refresher is sure to be a favourite. It’s simply frozen mixed berries blended with natural yogurt, ideal for a nutritious delicious drink throughout the school day.
- 1/2 banana
- 80g frozen mixed fruit (i.e. blueberries, mango, cherries)
- 200ml milk dairy or non-dairy (i.e. unsweetened soya)
- 1 tablespoon mixed seeds (i.e. sunflower, pumpkin, chia).
1. Place all ingredients into a blender and blend until smooth.
2. Pour into a re-sealable container and pop in the kids lunchboxes.
Pizza Fingers with Frozen Fish
Using a frozen pizza base and delicious frozen cod, making this Italian classic has never been so easy. Like the original, it can be eaten hot or cold which makes it handy to pop straight in their lunchboxes.
- 340g (12oz) frozen cod, cut into strips
- 85g (3oz) cream cheese, softened
- 3 tomatoes, skinned and quartered
- 1 x small frozen pepper (available from supermarkets as bags of frozen mixed sliced peppers)
- 1 x frozen pizza base.
1. Defrost your frozen pizza base.
2. Preheat the oven to 200°C/400°F, Gas Mark 6.
3. Spread the cream cheese over the base and top with cod strips, tomato and pepper slices.
4. Bake for 20-25 minutes until dough is risen and golden.
Raspberry Iced Dessert
A sumptuous dessert ideal for the lunchbox, this midday treat can be easily made the night before and is great for an occasional treat. An ideal lunchbox recipe.
- 250g frozen raspberries
- 200g soft cheese
- 100g natural or Greek yogurt
- Grated rind of 1 lemon and 5–10ml lemon juice
- 50g icing sugar, sieved (optional).
1. Place the raspberries, (reserving a few for decoration), in a bowl and leave for 15 minutes.
2. In a separate large bowl, beat the soft cheese until smooth. Stir in the yogurt, lemon juice (not rind), and icing sugar, if used.
3. Add the raspberries and continue to mix until combined and marbled with pink stripes.
4. Transfer to individual serving glasses and top with the reserved raspberries, grated lemon rind, and if desired, mint leaves.
Carrot and Coriander Soup
This tasty carrot and coriander soup is ideal for warming up those chilly autumn lunchtimes.
- 1 tbsp vegetable oil
- 1 medium onion, diced
- 450g / 1lb carrots, roughly chopped
- 1 ltr / 1.5 pt vegetable stock
- 3 tbsp frozen chopped coriander.
1. Heat the oil in a saucepan and add the onions and carrots. Cook these over a medium heat for 6 to 8 minutes until they start to soften.
2. Add the vegetable stock and bring to the boil, gently simmer the soup for 20 minutes until the carrots and onions are fully cooked.
3. Blend the soup or liquidise until completely smooth. Add the coriander, check the seasoning and pour into a thermal flask.