Varying lunches at home each day instead of having the usual packed lunch at school or work is certainly a challenge. These corn fritters are something the kids can make and you can all enjoy together.
Or in French, Oeufs a la tripe………. I think it’s been translated without the word tripe in the title as, if you’re like me, that conjures up quite unpleasant childhood memories of a flabby, tasteless blob covered in white sauce. I’d much prefer this variety, although I think a bit of cheese, maybe gruyere, would make it even better.
Not sure you can get much more Australian than damper, especially if you serve it with a lamb stew. Originally it was a simple flour and water mix baked over a campfire, now recipes like this one have gone a step further using wholemeal flour, cinnamon and pumpkin. It still goes well with lamb though.
Almost back to school time after the long summer holidays here in Melbourne.
So I thought some old 1970s sandwich filling ideas might give you some new ideas for the kid’s lunches. Mum used to make the Mock Chicken Filling for our sandwiches and also for afternoon teas with her friends. I remember it as tasting quite nice.