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.
You could serve this onion and cheese slice with a salad for a light lunch, but it would also work cut into slices as a tasty snack or maybe even cold in a lunchbox.
I always think of rissoles of being yummy meaty balls, but this recipe is a very different style of rissole. You can add tuna or salmon if you wish, but just a few other vegies would work just as well and either way it’s a budget meal.
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.
After all the Christmas cooking it’s great to have some easy recipes to use up all the lovely leftovers. This is another from the Herald Sun cooking page ‘Second time around’ and jazzes up plain ham and eggs.
