Lunch Box ideas

A day on the tractor or out on the hill needs to be accompanied by a nice full lunch box. I sometimes feel like the farmer must get bored with the same old things in his lunch but he assures me that he would eat B&E pie every meal if I let him!

Despite my feeling of a severe lack in creativity most days, I have compiled a list of some of the ideas I use for work lunches. We don't have any little people in our house, but these would be great for school lunches too (smaller portions that what the farmer gets tho!?).

Please do not be under the illusion that I am up at 5am each morning creating great feasts for the farmer, most days he gets sent with a water bottle and a frozen slice of Bacon and Egg pie (given the lack of complaints, I assume it defrosts by lunch time).

Morning tea:

• savoury and sweet muffins
• scones (cheese, savoury or date)
• banana bread
• un-iced cake (make one on the weekend, slice and freeze ready to be thrown in the lunch box)
• pikelets with butter and jam

Fruit:

• Anything as long as it is in season
• I sometimes put a handful of frozen berries in a drink bottle of water. It makes the water taste good, keep cold (for a while anyway) and you are getting some of the goodies out of it in each sip!

Sandwich fillings:  
Don't forget to change the type of bread that you use, ciabatta is great and so is Turkish and home-made is best!

• Vegemite & cheese
• Steak leftover from BBQ with some lettuce and onion relish
• boiled egg mashed with a little egg mayonnaise, season and add some fresh, finely chopped chives and/or parsley
• canned tuna mashed with a little whole egg mayonnaise, squeeze of lemon juice and fresh, finely chopped parsley
• grated cheese and grated carrot and a light spread of avocado
• leftovers – chicken, roast beef, corned beef, meatballs, rissoles or sliced sausages
• Sliced sausages, cheese and red capsicum
• chicken leftovers go well with just some avocado or mayo and salad leaves
• chicken, mayonnaise and a yummy salad of lettuce, tomato and grapes
• cream cheese, grated carrot and shredded lettuce
• hummus, sliced tomato, grated carrot and salad leaves
• bacon, lettuce, tomato with a light spread of avocado (the farmer likes cheese with this)
• sliced ham and cheese with thinly sliced pickled onions
• ricotta, semi sun-dried tomatoes and rocket leaves
• mix some fresh herbs into cottage cheese and top with ham or chicken
• cheese and honey (yes, together! Go on, try it- I dare you!)
• sliced leftover corned beef with some BBQ sauce and rocket leaves
• sliced left over corned beef with wholegrain mustard
• banana and honey (this is best made fresh, but making the honey sandwich and adding the banana later works fine too)
• Ham, cream cheese and capsicum & apricot chutney
• tomato relish and cheese

Sandwich alternatives:

• make a big pasta salad and it will last for a couple of days
• leftover pasta tossed with some cooked bacon, halved cherry tomatoes and grated cheese
• leftover pasta, diced ham, cooked corn kernels, grated cheese and a little mayo
• fresh spring rolls – shredded chicken, bean sprouts, grated carrot, crushed peanuts and fresh coriander and mint
• bread cups – butter bread and place into a muffin tin hole, butter side down to use as the pastry for a mini quiche. Great fillings are bacon and egg, corn cheese and bacon, leek, spinach and egg
• home-made sausage rolls
• ploughman's lunch – bread roll, cubes of cheese, sliced corned beef, sticks of carrot and dip
• Frittatas, quiches or vegetable slices
• Cold meat patties left over from a BBQ with some cheese slices and tomato sauce
• hot soups or leftovers in little flasks for cold Winter days

Govino glasses-must have in the Susie's bag!

These glasses are the best darn thing I have got on to lately, I can't think of how many times I have been boating with a good bottle of Central Otago Pinot Noir and felt like a criminal as I poured it into a plastic cup, or been camping and broken the last of the glasses!? There is a list of stockists here http://www.bytheglass.co.nz/ so check it out and get some of these before you head to your next BBQ!!
P.S I do not get paid to endorse stuff but would be open to the idea.....

Enjoy xx
A

Beetroot Relish

This is a sweet relish with a hint of spice- perfection when served with cold meat or cheese. Admittedly the chopping is a bit tiresome but the effort is very much worth it in the result.

INGREDIENTS:

• 1.35kg (3lb) raw beetroot
• 1 tsp caster sugar
• 450g (1lb) shallots finely chopped
• 600ml cider or white wine vinegar
• 1 Tblsp pickling spices in a muslin pickling/spice bag
• 450g (1lb) granulated sugar- use what you have, white is fine

METHOD:

Put the beetroot (with skin on) in a preserving pan or a large heavy based, stainless steel saucepan. Pour over enough water to cover them, add the caster sugar. Bring them to the boil and then simmer for an hour or until the beetroot is soft and cooked. Drain and leave to cool. When cool enough to handle, peel and dice into small neat pieces.
Put the shallots and vinegar in the rinsed out preserving pan or saucepan and cook for 10 minutes ona  low heat. Add the chopped beetroot and the muslin bag of spices. Give the mixture a stir, add the sugar and cook gently until the sugar has all dissolved. Bring to the boiland cook at a rolling boil for 5 minutes, then reduce the heat to a simmer and cook for about 40 minutes or until the mixture thickens.
Remove the spice bag and ladle (usually with great difficulty!) into warm sterilised jars with vinegar proof lids. Fill them all the way to the top so that there are no air gaps. Seal, label (pretty labels of course) and store in a cool dark place. Allow the flavours to mature for about a month and pop it in the fridge once you open it.

TIPS:

• If you want to save time, you can cook the beets the night before so they are cold when you want to get started
• Add some corriander seeds or a fresh chopped chilli with the shaloots for an extra spice flavour
• remember to try and 'top and tail' the beets without cutting into the flesh too much because otherwise they bleed into the water when you cook them and the colour of your relish wont be as good.

Beetroot Chutney

This is a recipe that is fast to make because there is no hand chopping you use the food processor or mincer and then throw it all in the pot. I love making beetroot chutney, it makes an absolute mess and you can threaten the farmer that no one would notice if you chopped him up and put him in with the chutney if he doesn't do as he is told!

INGREDIENTS:

• 2 lb beetroot
• 1/2 lb onions
• 1 lb sugar
• 1 Tblsp salt
• 3 1/2 cups vinegar (I use apple cider, but white is good too)
• 1/2 cup of vinegar (yes as well as the 3 1/2cups)
• 1 Tblsp flour
• 1 tsp allspice

METHOD:

Put beetroot and onions through the mincer or put through food processor with the grater/chopper attachment. Put onions and beetroot in a saucepan with all of the remaining ingredients (except for the flour and 1/2 cup of vinegar) and boil for half an hour. Mix the flour and remaining vinegar together and add gradually to the beetroot. Boil for a further 5minutes and the mixture will thicken slightly. Coll a little and then bottle and boil.

TIPS:

• You can replace the allspice with a spice bag in muslin

Rachel Keeley's yeast free pizza base

Rachel and I flatted together when we went to Lincoln University and this pizza was such a good way of feeding the boys in the flat for cheap and really fast to try and stop them emptying the fridge before dinner!! 

INGREDIENTS:

• 2 Cups flour
• 2 tsp Baking powder
• 1/2 tsp salt
• 3-4 Tblsp Butter
• 3/4 Cup milk 

METHOD:

Mix all of the ingredients together and then kneed the dough until you can roll it out easily. Roll it to the shape/size of your tray.  Then put your toppings on and bake at 250 degree Celsius until cooked.

TIPS: 
I always bake the base for two or three minutes before putting on the topping because I like it crunchy, but you don't have to.
Don't forget that cold pizza makes for a great lunch box filler too. 

Watch this space- just need to convince the farmer we need a pizza oven......
xx A

Instant pudding biscuits

INGREDIENTS:

• 6 oz (175gm) butter
• 1 cup sugar
• 1 ½ cups flour
• 1 packet instant pudding
• 1 cup sultanas
• 1 egg
• 1 Tblsp cornflour
• 1 tsp Baking Powder

METHOD:
Cream butter and sugar, beat in egg. Add instant pudding. Then remaining ingredients and mix well. Roll into small balls and then press down with fork. Bake 10-15mins at 180°C.

Press the balls of dough down with a fork (wet the fork so it doesn't stick)

TIPS:

• Orange instant pudding (replace cup of sultanas with 1 cup coconut)
• Chocolate instant pudding (replace cup of sultanas with 1 cup chopped walnuts)
• Orange instant pudding (replace cup of sultanas with 1 cup chocolate chips)
• Butterscotch instant pudding & Sultanas

Bacon and Egg Pie

Who doesn't love B&E Pie? Great for farmers in-betweens or for lunch, this classic is an easy meal whipped up in no time. It can be enjoyed hot or cold and is great with a bit of home-made tomato sauce.

INGREDIENTS:

• 700gm puff pastry see quick puff pastry or see good simple shortcrust pastry (either is fine)
• 1 dozen eggs- free range are best
• 10 rashers of bacon- rind off and chopped into 2cm squares
• 1 cup frozen peas
• 1 large onion
• 1/2 cup milk or cream
• seasoning

METHOD:

Preheat your oven to 180 degree Celsius. Roll out your pastry and line a 30cm pie tin/tart tin. Keep aside the remaining pastry to make the top. Scatter the peas, onion, about 2/3 of the bacon (and herbs if you are using them) over the pastry in the bottom of the pie dish. Break 10 of the eggs one at a time into the pie- try not to break the yolks. Finish with the remaining bacon.
Whisk the remaining eggs, milk or cream and drizzle over the top of the pie. Grind some pepper and salt over to taste.
Roll the remaining pastry for the top of the pie. I cut this into strips and make a woven top, but if you are in a hurry one piece is fine. Dampen the edges of the pastry case with a little water and carefully place the remaining pastry on top. Press the pastry case and top together to seal and trim edges.

Glaze the pie with whisked egg yolk and water (you don't need to do this if you weave the top because some egg bubbles through and does it for you!). Bake for 50 -55 minutes. Leave in the tin to cool.

TIPS:

• Use the freshest eggs possible, I have chooks but often you can pick up free range eggs from roadside stands as well as at the supermarket. The fresh taste and bright yellow colour of farm fresh eggs is simply unbeatable.
• You can add fresh herbs to this if you wish, parsley and chives are great
• Sometimes I add a little ground nutmeg to the milk/cream to give it a little flavour kick

You can make a large pie and then cut it up and freeze it for lunch boxes

Good simple short crust pastry

INGREDIENTS:

• 1 1/2 cups (225g) plain flour
• 1/4 teaspoon salt
• 125g cold unsalted butter, cut into small chunks
• 1/4 cup (60ml) iced water

METHOD:

Place the flour, salt and butter in food processor and blitz until it resembles fine breadcrumbs. Gradually add the water whilst machine is on and process until it just forms a ball. You may not need all the water so do a little at a time.

Tip the pastry ball out and shape into a disc. Wrap in plastic film and pop in the fridge to rest for about 40 minutes.

TIPS:

• I suggest you double the recipe for making a large pie or tart because otherwise there is not always enough for a lid!
• The little pie in the photo is simple mince and cheese pies made in large muffin trays- great way to use up left overs and the farmer loves them in his lunch

Quick Puff Pastry

Makes about 750g puff pastry. This is a super easy way to make your own puff pastry. The main thing is not to overprocess the butter.

INGREDIENTS:

•  2 cups flour
• 280g cold unsalted butter, cut into 1cm cubes
• 1 tsp salt
• 6 Tblsp cold water

METHOD:

Place the flour into your food processor. Add 60g of the butter cubes. pulse a dozen times until the butter and flour are combined and look like coarse breadcrumbs. Add the remaining butter, pulse a few times to distribute through mixture. Dissolve the salt in the water and pour over the flour mixture. Pulse 3 or 4 times until the dough starts to form into a rough ball. DO NOT OVERPROCESS! If the dough is still dry, add one more tablespoon of water and pulse again. Turn your dough out onto a floured surface and shape into a rough rectangle. Cut 2 rectangles of cling film measuring 30cm x 45cm. Put one on the bench, scatter flour over it, then place the dough rectangle on top of it. Lightly flour the surface of the dough and then place the second sheet of cling film on top. Press the dough as much as possible with a rolling pin to flatten and then roll it so that it becomes about the same size as the cling film.Peel away the top piece of cling film and then flip it over onto the floured surface with the long side facing you and then throw away both sheets of cling film. 

Now fold the long side facing you to meet the middle of your rectangle. repeat with the other side. Then take the short end and fold it towards the other end about four times so you end up with about five layers. Wrap the dough in cling film and refrigerate for at least an hour before using.  

TIPS:

• When you take it out of the fridge, if you leave it for a few minutes, it is easier to roll out.
• Put what you don't use in the freezer for next time.

Happy pie making!
xxA

Susie from the Bannockburn store's scones

Best enjoyed in Bannockburn with a glass of Central Otago pinot noir (a food critic would say that the foods don't match but who cares they are both my favourites- so why not have them together!?)

INGREDIENTS:

• 3 cups self raising flour
• 125g grated butter
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups cold milk
• 1 1/2 cups grated tasty cheese 

METHOD:

Sift all of the dry ingredients into a bowl. Add the grated butter. The trick is to grate the butter straight from the fridge or freezer- the colder the better. Rub the butter in with your hands (don't need to get too carried away). Add the cheese. Stir in the milk with a knife- this will prevent you over mixing it. Once combined, tip onto the bench/board and make it into a square about 3cm thick ( or 5cm if you want huge scones) , just make sure you don't over knead the mixture,  it should be crumbly and making a mess! Cut into pieces and bake on 200 degrees Celsius for 10-12 minutes.

 

TIPS:

• you can take out the cheese to make sweet scones
• make them more savoury by adding bacon, spinach and onion

xxA

Savoury scones with spinach, bacon and onion

The farmer's wife chocolate cake

This is a recipe from my "a spoonful of country" cookbook, it is so easy and you can have it in the oven in 5 minutes! A fantastic thing to have in the tins for in betweens and lunch boxes or with a bit of yoghurt for dessert!


INGREDIENTS:

• 3 Tblsp of very soft butter
• 1 cup self raising flour, sifted
• 1/2 tsp vanilla essence
• 2 Tblsp cocoa
• 1/2 cup milk
• 1 cup castor sugar
• 2 eggs
• icing sugar for decoration
  

METHOD:
Preheat the oven to 180 degree Celsius. Grease a deep 20cm round cake tin. Place all of the ingredients in a food processor and mix until smooth, but do not over-process. Pour into the prepared tin and bake for 25-30mins. Leave cake to cool in the tin for 10 minutes, then turn out onto a wire rack. Dust icing sugar over the top or ice with chocolate icing.
TIPS:

• If you make two cakes and cut the top off one to make it flat, you can put a layer of ganache or icing between the two cakes and make a BIG cake- perfect for a special occasion. (if you have steady hands one cake can also be sliced into two layers, but a BIG cake is always good for a party!)
• you can add 2tsp of instant coffee dissolved in tablespoon of water to either the cake or the icing to give it a mocha flavour
• I have put some berries on top of this one which is nice if you are serving the pieces in a bowl as a dessert

Denise Fleming's chocolate fudge recipe

My sisters and I grew up having this treat when we visited our god parents Denise and John (lucky for us they lived just up the road!)

INGREDIENTS:

• 225g butter
• 2 dsp golden syrup
• 1 cup brown sugar
• 1 cup coconut
• 2 dsp cocoa powder
• 1 tsp vanilla essence 
• 2 cups flour
• 1 tsp baking powder
  

METHOD:

Melt all of the above ingredients except the flour and baking powder in a pot. Add the flour and baking powder and mix. Put into a greased sponge roll tin. Bake about 10-15mins at 180 degrees Celsius. When cool, ice with chocolate icing and cut into slices.

TIPS:

yum yum (denise always writes that at the bottom of her recipes when she gives them to me)

yumyum xxA

Our fury friend at 3am....

 There are a few things that happen when you live in the country that I just don't think happen in town...

 
This is a common bush-tailed possum- this is not a welcome house guest!

 So a possum INSIDE at 3am is a negative, the positive is however that the dog was inside and chased it out (leaving a chunk of fur behind), next negative was the barking dog and hissing possum at 3.02am in the tree outside the kitchen, positive was however watching The Farmer roaming around in his undies with a gun to kill it at 3.03am- hilarious!!!!

Thinking that treating a pelt like this one might make a good project.......might be the next positive of this situation!
 
hope you slept well xxA

Grandma Bush's self crusting quiche

This recipe is a must have for every country house, it is so easy and quick. My grandmother must have made thousands of these over the years and now it is regularly used in our house too. It's a great way of using up left overs or quickly thrown together with a salad to feed unexpected lunch guests. Gran used to say that "each quiche is always the same only different" you can put just about anything into this recipe and it will still be just as good- so get creative

INGREDIENTS:

•  1 Cup Milk
•  1/2 cup flour
• 1/2 tsp baking powder
• 1 Cup spinach
• 1 cup grated cheese
• 1 onion
• 1 clove garlic
• pinch salt
• 3-5 eggs
• butter to grease dish

METHOD:

Beat eggs with salt, milk, flour and Baking powder in a bowl. Add veges and cheese. Stir to combine. Pour into buttered quiche dish and bake at 200 degrees Celsius for 25-30 mins.

TIPS:
This recipe is great for using up left overs from the fridge so it can become more of a flan style dish if you want. I also make these and freeze them in slices for farm lunch boxes. Try out some of these different combinations;

• salmon and cream cheese
• mixed roast veges- pumpkin, kumara, potato
• spinach, pine-nuts and shredded chicken
• ham left over from Christmas is great
• bacon and mushrooms

 Thanks gran xx A

Homemade Mayonnaise- so good for summer

INGREDIENTS:

• 1 Egg (fresh is of course best)
• 1/2 tsp sugar
• 1/2 tsp salt
• 1 tsp mustard (can use either powder of grainy depending on taste/what is in the house)
• 2 Tblsp white wine vinegar (I also use apple cider vinegar)
• 1 cup canola/olive/rice bran/flax seed oil (again depends what you have- plain taste is best I find)

METHOD:

Measure everything except the oil into your food processor or blender (can whisk but personally I think life is a bit short for whisking!). Mix a full speed until the ingredients are combined and then with the mixer still going on med-high speed, slowly- I said slowly  add the oil in, the slower you can get the oil streaming in, the thicker your mayo will be. Once oil is added you can leave the mixer going if you want it a bit thicker.

TIP:

For herb mayo: add 1/2 cup parsley and chives when you add the egg etc
For Aoili: add 1-2 cloves of garlic with the egg etc
There are really no rules about flavours so get creative- this mayonnaise with herbs also makes a great creamy pasta sauce.

Enjoy xxA

A spoonful of Country

I was given a recipe book many years ago by my sister who was a the time living in Melbourne, inside the front cover was lovingly written To my dearest sis, this can be your cooking bible when you're a Tarras farmers wife! The book was titled "A spoonful of country" and to this day I use that book often, although I am not a Tarras Farmers wife, I do live in rural Canterbury and our country kitchen is always the centre of activity in our house. The inspiration for this blog (and who knows maybe one day a book) is all of those country kitchens out there that I have had the pleasure visiting, to eat, drink cups of tea and/or pinot noir, cook in, cry, laugh and gossip in, shoo the dogs, chickens, kids and cat from, that have history, heart and personality. But most of all this is inspired by the wonderful people that cook in those kitchens, the ones that have been kind enough to share their recipes and knowledge, that taught me that baking soda takes the sticky stuff left by labels on jars off, the ones that poured the wine, and that have shared so much more than a meal with me. The idea of this blog is to share some of that magic with all of you.  There are a few laughs, some handy tips and of course some darn good food to be had, so enjoy

 

Thank you also to the ladies that produced this book, it really is a great recipe book for anyone that wants to feed a house full or a group of hungry farmers!

xx A