My Yummy Lunchbox

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Mums in Bahrain recipe books 'My Yummy Lunch Box' A selection of yummy recipes for Kids & working mums!

Text of My Yummy Lunchbox

  • My YummyLunchbox

    www.mumsinbahrain.net

    FreeCopy

    MumsBahrain

    In

    c

  • 4Come and enjoy a cup of coffee and a nibble in our newly opened coffee shop

    aminalsZawia 1 buildingRoad 5717Amwaj Islands

    Email: fun@aminalsbh.comwww.aminalsbh.com Call us on: 16 03 01 03

    Baby Gym Gymnastics Soft Play Activity Group

    Birthday Parties Messy Play Drop off & Go

    Now open in Amwaj Islands

    a wild place to hang

  • Main&Sides

  • - 1 green capsicum or yellow capsicum- 5 cherry tomatoes- 5 cubes of cheddar cheese- 2 ripe avocados peeled & mashed

    Ingredients:

    Makes 5 Servings

    Directions:1. Cut the capsicum in squares, wash and remove seeds.

    2. Thread one of each colour in traffic light sequence on a skewer.

    3. To prepare the dip: in a small bowl, mash avocados and sesame seeds, stir in lemon juice and salt.

    4. Refrigerate leftovers.

    Preheat oven to 225F (107C)

    1. Place 2 of the tortillas on a greased baking sheet.2. Place the shredded cheeses in a small bowl and mix well.3. Divide the salsa between 2 of the tortillas. Top both with half of the chopped vegetables and half of the cheese.4. Top each with another tortilla to make 2 quesadillas. 5. Lightly brush the tops of the quesadillas with melted butter.6. Bake for 5 minutes or until the cheese is melted.7. Cut each quesadilla into 4 pieces and wrap individually in aluminum foil.8. Place in preheated, stay-hot food containers.

    - 4 large whole-wheat tortillas- 1/4 cup (25g) shredded cheddar cheese- 1/4 cup (25g) shredded Monterey Jack cheese- 1/4 cup (60ml) mild salsa- 1/2 cup (75g) chopped vegetables like corn, mushrooms or peppers (choose your favorites)- 2 tbsp (30g) butter melted

    Ingredients:

    Makes 4 Servings

    Directions:

    Veggie-licious Quesadillas

    8 9

    Traff i c Light Skewers With Avocado Dip

    - squeeze of lemon- 1 tsp sesame seeds- 1/4 tsp salt- few drops of extra - virgin olive oil

    Submitted by Ghada Salem

    color me

  • - 1 cucumber- 1 or 2 tbsp cream cheese (you can use any thick spread such as labneh as well)- sprinkle of sliced black olives

    Ingredients:

    Makes 4 Servings

    Directions:

    1. Cut the cucumber in half, length wise. Core the insides and toss them aside.

    2. Spread the cheese inside the cucumber shells and sprinkle with black olives. You have got yourselves two boats!

    Cucumber Boats

    Submitted by Bookworms http://www.facebook.com/Bookwormsbh

    10

    - 100g grilled chicken- 1 cup finely chopped lettuce- 1 Bahraini bread- chopped pickles, as desired- 3 tbsp of wholegrain mustard

    Ingredients:

    Makes 2 Servings

    Directions:

    1. Mix chicken, pickles and mustard in a bowl.

    2. Place the chicken mix on the Bahraini bread.

    3. Add lettuce over the chicken mix and roll the Bahraini bread over tightly.

    Chicken Salad Wrap

    11

    Submitted by Dr. Nada Jawahry Registered Dietician Royal Bahrain Hospital

    color mecolor me

  • - 125g couscous- 200ml hot vegetable stock- 25g pine nuts (roasted) - 4 tbsp raisins (soaked in hot water beforehand)- coriander for garnish- 1/2 lemon zested or juiced - 2 1/2 tbsp of olive oil (optional)

    Ingredients:

    Makes 4 Servings

    Directions:

    1. Put the couscous in a medium sized bowl, pour the stock over the couscous, cover with a tight lid or cling film and leave it to stand for 5 minutes.

    2. Meanwhile, toast the pine nuts in a dry pan for a few minutes, until golden brown.

    3. Fluff up the couscous with a fork, add all the remaining ingredients (raisins, pine nuts, coriander, lemon zest and juice) and mix well to combine.

    - 1/3 cup (50g) finely shredded cooked chicken- 1 stalk rocca (150g), trimmed, chopped finely- 1/4 avocado (50g)- 1/4 cup (60ml) mild salsa- 1 tsp lemon juice- 2 slices sandwich bread

    Ingredients:

    Makes 1 Serving

    Directions:

    1. Combine chicken, celery, avocado and lemonjuice in a small bowl.

    2. Sandwich chicken mixture between breadslices; cut as desired.

    3. Pack sandwich in lunchbox with a freezer brickor frozen drink.

    Chicken, Celery & Avocado SandwichCouscous with Black Raisins and Pine Nuts

    12 13

    Submitted by Anita Menon, Ownerof www.sliceofmylyfe.wordpress.com

    color me

  • - 8oz brown pasta - 50g raisins- 113g fresh mix capsicum - salt and pepper - 113g crumbled feta cheese - 2 tsp olive oil- 113g diced red onion- 340g chopped baby spinach leaves- 1 clove garlic, minced - 1/2 tsp dijon mustard

    Ingredients:

    Makes 4 Servings

    Directions:

    1. Cook the pasta according to the directions on the packet.

    2. Drain the pasta and rinse under cold water, put in the refrigerator to chill.

    3. In a large bowl, mix together the chilled pasta, capsicum, feta cheese, onion and raisins.

    4. In a small bowl whisk the oil, garlic and mustard.

    5. Pour the dressing over the pasta salad and toss to combine. Season with salt and pepper, to taste.

    - 4 cans tuna in sunflower oil- 2 eggs- 2 small or 1 large onion- 1/2 lemon juiced- 5 tbsp flour- 100ml milk- salt and pepper- herbs of your own choice e.g. rosemary, coriander, basil

    Ingredients:

    Makes 20 Servings

    Directions:1. Put the tuna in a strainer and press out the oil.

    2. Chop the onion in a blender.

    3. Put the tuna in a bowl and mix with all the ingredients.

    4. Stir around with a hand mixer till you have a soft mixture.

    5. Roll 20 small balls and put them on a lined baking sheet with parchment paper. 6. Turn on the oven at 225F (107C) and bake the tuna balls for 15 minutes in the middle of the oven.

    Tuna BallsBrown Pasta Salad

    14 15

    Submitted by Carina Birkebk NielsenSubmitted by Ghada Salem

  • - 5 red capsicum sticks- 5 carrot sticks- 5 celery sticks- 5 cucumber sticks

    Ingredients:

    Makes 5 Servings

    Directions:

    1. Drain chickpeas and set aside liquid from can.

    2. Combine remaining ingredients in a blender or food processor.

    3. Add 1/4 cup of liquid from the chickpeas. Blend for 3 to 5 minutes on low until thoroughly mixed and smooth.

    4. Refrigerate leftovers.

    - 300g flour - 2 tsp baking powder- 1/2 tsp sweet paprika - 80g butter- 1 egg - 250ml milk- 120g turkey sausage- 180g grated cheddar or mozzarella cheese- You can add chopped basil or parsley

    Ingredients:

    Makes 12 Servings

    Directions:

    1. Mix flour, baking powder and paprika together, rub in butter.

    2. Stir in the finely chopped turkey and cheese, then add the egg and milk.

    3. Grease the muffin pan and bake at 350F (180C)for approximately 15 minutes.

    Turkey & Cheese Muff insVegetables Sticks with Hummus Dip

    For hummus dip:- 1 can of chickpeas- 1/4 cup liquid from can of chickpeas- 3-5 tbsp lemon juice (depending on taste)- 1 1/2 tbsp tahini- 1 tbsp flaxseeds- 1/2 tsp salt- 2 tbsp olive oil

    16 17

    Submitted by Marianne Mussi Gourmet cooking classes and Catering in Bahrain

    color me

    color me

  • - 4 oz (115g) broccoli- 4 oz (115g) cauliflower- 8 oz (225g) asparagus- 1/2 cup (120ml) ready made low-fat ranch dressing

    Ingredients:

    Makes 2 Servings

    Directions:1. Bring a medium pot of water to boil. While thewater is heating, cut the stems off the broccoli andcauliflower so that you just have the florets. Breakthe florets into bite-size pieces.2. Add the broccoli and cauliflower to the boilingwater. Cook for 2 minutes or until the broccoliturns a vibrant green.3. Scoop the vegetables out of the pot with ahandleheld strainer. Place under running waterto cool.4. Cut the bottoms off the asparagus spears and then add to the boiling water. Cook for 2 minutes.5. Strain the asparagus and immediately run undercold water.6. Place in food storage containers and pack with small containers of ranch dressing.

    - white sliced bread- 1 slice of cheese- beef salami- 2 cheese balls made from triangular cheese- dill pickles- lettuce

    Ingredients:

    Makes 1 Serving

    Directions:1. Place a slice of cheese on the bread without crust.

    2. Decorate it with two flowers of beef salami and two balls of cheese. 3. The stems of the flowers are made from strips of dill pickles and a piece of lettuce to simulate the grass.

    18 19

    Beef Salami & Cheese SandwichVegetable Forest & Ranch Dressing

    RANCH

    Submitted by Ole Ole Bahrain Catering

    color me

  • - 1/2 cup peas - 1 carrot cut into small pieces - 2 red peppers, sliced - 2 yellow capsicum sliced - 350g broccoli - 150g penne pasta- 3 tbsp vinegar - 2 tbsp mayonnaise- 1 tbsp mustard - 1/2 tsp cumin - 3 tsp thyme - 1 1/2 tsp salt - 3/4 tsp pepper

    Ingredients:

    Makes 4 Servings

    Directions:

    1. In a pan filled with water, put carrot and peas and boil until cooked and drain. In another pan filled with water, put broccoli and boil until cooked, drain and cut into small flowers.

    2. In a salad bowl, add cooked vegetables and colored peppers and mix together. Cook pasta and add to the salad bowl.

    3. In a small bowl, put mayonnaise, mustard, vinegar, cumin, thyme, salt and pepper and mix well.

    4. Add the mayonnaise mixture to the salad and combine.

    - 4 eggs- 1/4 cup (60ml) low-fat milk- pinch salt- 6 asparagus spears- 6 slices American cheese- vegetable oil cooking spray

    Ingredients:

    Makes 6 Servings

    Directions:1. In a small bowl, whisk together the eggs, milk and salt until foamy.

    2. Chop the asparagus and tea