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"Quick and easy to make, these fritters will become a dinner and lunchbox favourite” - Silvia Colloca.

Smoky cheddar and corn fritters

cherry truss tomatoes

olive oil

(225 grams) self-raising flour

tsp smoked paprika

eggs, lightly beaten

(250 milliliters) milk

cobs sweetcorn, husk and silks removed

smoked cheddar,

spring onions, finely chopped

basil

(125 milliliters) sunflower oil

Smoked salmon

spinach leaves

Hummus

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5348771529001-5981872972001

These budget-friendly muffins are packed with broccoli, spinach and peas, and are a delicious way to sneak more vegies into your kids' diet.

Super-greens muffins recipe

tsp extra virgin olive oil

brown onion, finely chopped

shortcut bacon rashers, trimmed, finely chopped

baby spinach, chopped

wholesome blend self-raising flour

baby peas

basil leaves

broccoli, trimmed, finely chopped

extra virgin olive oil

milk

plain Greek-style yoghurt

zucchini, grated, squeezed of excess liquid

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5348771529001-5599487302001

In terms of fudgy, gooey, chocolatey deliciousness, it's hard to beat a brownie, especially this very best chocolate brownie recipe.

This recipe is an extract from Valli Little's new book, My Kind of Food (Harper Collins, $39.99), available nationwide.

Easy chocolate brownies recipe

unsalted butter, chopped

dark (70%) chocolate, chopped

caster sugar

(175 grams) roasted pecans, chopped

(50 grams) plain flour

dark (70%) chocolate chips

Cocoa powder, to dust

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5348771529001-5853641748001

Healthy recipes, amazing food, thermomix recipes, TM31, TM5, TM6, videos, eBooks, recipe books, recipe class

Thermomix recipe: Maple Meringue Trail Mix

Grams maple syrup

Teaspoons Vanilla Bean Paste

Teaspoons Pink Salt Flakes

Teaspoon cardamom

Teaspoon cinnamon

Teaspoon cayenne pepper (optional)

Grams Shredded Coconut

Grams quinoa flakes oats

300-350 Grams dried fruit of choice

Preheat oven to 140°C and line a large baking tray with paper. Set aside.

Place egg whites into Thermomix bowl and whip *5 min/37°C/Butterfly/speed 3/MC off.*

Add maple syrup and vanilla through hole in lid as you whip for a further *2 min/50°C/Butterfly/speed 3.*

Add all remaining ingredients except the dried fruit and mix *12 sec/Interval.*

Spread this mixture out onto the prepared tray and bake 1 hour. Part way through, remove tray from oven to break the mixture into  pieces, return to the oven.

Leave in turned off oven for around 20 minutes longer. Cool.

Mix in the dried fruit and store in an airtight container.

These homemade chocolate crackle bars are a great nut-free treat for lunch boxes.

Chocolate crackle bars

(2 cups) puffed rice

(1 cup) quinoa puffs

(1/2 cup) moist coconut flakes

medjool dates, pitted, finely chopped

85% dark chocolate, melted, plus extra, to drizzle

16.80 gm coconut oil, melted

Preheat oven to 350 and grease a 9x13 baking dish.  Cook pasta until al dente and in a large skillet, brown beef until not pink.  Add taco seasoning and water,

Switch Up Taco Tuesday With Taco Spaghetti For Mexitalian Greatness

lb spaghetti,

beef

black beans,

Rotel

taco seasoning

chunky salsa

water

shredded Mexican blend cheese

salt and pepper

These 30+ delicious cold vegan lunch ideas are perfect for school, your workplace or to grab when you’re at home during the day. From vegan sandwiches to healthy and filing bowls, delicious wraps and more finger food, these easy recipes are great for any lunchbox! For more ideas, check our free Vegan Bowls meal prep eBook.

30+ Cold Vegan Lunch Ideas

Bagels, sliced

Vegan cream cheese

Tomato

Lettuce

Pasta salad

Potato salad

Apple

Kiwi

Banana

Orange

Berries

Grapes

Pretzels

Rice crackers

Mixed nuts

Chocolate chip cookies

Oat bars

Vegan yogurt

Tortilla chips

Berry smoothie

Veggie Bagels: spread your halved bagel or sandwich...

Veggie Bagels: spread your halved bagel or sandwich bread with hummus or vegan cream cheese and top with tomato, lettuce and any other vegan fillings.

Salad: make a large batch of your favorite...

Salad: make a large batch of your favorite satiating vegan salad like pasta salad, potato salad or rice salad. Take single servings in an airtight container straight from the fridge for a cold portable vegan lunch!

Fresh Fruit: wash and chop (if applicable) any...

Fresh Fruit: wash and chop (if applicable) any of your favorite fruit in the morning, put them into a Ziploc bag or container and have them alongside your bagel or salad for lunch.

Snacks: have some smaller bits and pieces with...

Snacks: have some smaller bits and pieces with you (homemade or store-bought) for an afternoon slump or when your sandwich didn’t keep you full for long enough!

Oatmeal Scotchies 

AP flour

baking soda

salt

cinnamon

butter (2 sticks), room temperature

brown sugar

white sugar

eggs

molasses

vanilla

oats

butterscotch chips

In a medium bowl, add flour, baking soda, salt, and cinnamon. Whisk until combined. Set aside.

In a large bowl, combine the room temperature butter, brown sugar, and white sugar. Mix until smooth and creamy.

Add eggs, molasses, and vanilla to butter mixture and beat until combined.

Slowly add the dry ingredients and mix until evenly combined.

Fold in the oats and butterscotch chips. The dough will be thick.

Cover and refrigerate dough for a minimum of 30 minutes.

Preheat oven to 350 degree F and line a baking sheet with parchment paper.

Roll dough into small balls and arrange on cookie sheet.

Bake for 11-13 minutes or until cookies begin to brown around the edges.

Allow cookies to cool for at least 5 minutes before removing them from the cookie sheet.

Slow cooking meatballs prevents them from drying out, ensuring they're juicy and moist every time. There’s no need to pre-cook the rice in this easy dish, as it cooks whilst inside the meatballs. Serve with crusty bread to mop up all the sauce.

Slow cooker porcupine meatballs recipe

brown onion, halved

Beef 3 Star Mince

(1/2 cup) long-grain rice

Worcestershire sauce

garlic cloves, crushed

bottle tomato passata

milliliters (1 cup) beef stock

40.00 ml chopped fresh flat-leaf parsley

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5348771529001-5834687249001

Remember the school breakfast pizza that you loved as a kid? Well, we&#39;ve got it for you! Our nostalgic school breakfast pizza recipe is a 4-ingredient, easy recipe   that will be such a hit in your house that you may need to make a double batch to have enough. The tasty sausage and country gravy over the flaky dough will have your kids begging for more! And trust me when I say, you will love this recipe as much as your kids do...

Nostalgic School Breakfast Pizza (4-Ingredients)

pizza dough (we use gluten-free)

mozzarella

pork sausage,

Preheat oven to 400 degrees

Grease the 9x13 baking sheet generously, then with greased hands, spread the prepared pizza dough to the edges and bake for 5 minutes

In a sauce pan, prepare the gravy mix

Add the prepared gravy on top of the par baked pizza then sprinkle with 2/3 of the cheese

Add the sausage crumbles and top with remaining cheese

Bake for 12 minutes at 400 degrees and then enjoy hot

We made this the other day and everyone loved it! Who wouldn’t love breakfast pizza, right?! Will definitely make again soon with different toppings.

Such an easy and delicious breakfast for my schooler.
They really love it!

I'm not celiac, but I like skipping gluten. This pizza is delicious and satisfying. I'll make it again next pizza night. Thanks for the recipe.

OH MY GOODNESS! This recipe is brilliant. Using the gravy for the sauce and adding the sausage was DELICIOUS! It was so easy to put together. Everyone loved it.

Recipe was a hit with my kids. I did pack it in their lunches and everyone wanted a slice.

The gravy was the best part. We loved this recipe!

The kids are always requesting pizza after they tasted School Breakfast Pizza. So I'm making this on repeat. YUM!

Pizza for breakfast is a great idea! This is a huge hit with my pizza loving family.

This gravy mix combination to making some delicious Pizza sounded interesting. My kids love it at any meal.  We will surely make this combo again.

Luchtige pannenkoeken maken? Ontdek het klassiek recept van Jeroen Meus: eenvoudig beslag, snel klaar in de blender en altijd geslaagd.

0,5 liter melk

eieren

patisseriebloem

vanillestokken

boter

zout

scheutje arachideolie

kaneelstokje

Chocolade

Het beslag voor deze pannenkoeken kan je eenvoudig maken in de blender. Als je niet zo’n toestel in huis hebt, dan kan het natuurlijk ook op de traditionele manier. Let er dan wel extra op dat het deeg geen klontertjes bevat.  Meet de hoeveelheid melk af en giet ze in de beker van de blender. Weeg de bloem en doe ze bij de melk, samen met de eieren.

Snij de vanillestokjes overlangs en schraap de zaadjes uit de peulen. Voeg de vanillezaadjes toe aan het mengsel voor het beslag.

Top 11 school recipes from across the web

The most viewed school recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Smoky cheddar and corn fritters

Super-greens muffins recipe

Easy chocolate brownies recipe

Thermomix recipe: Maple Meringue Tr...

Chocolate crackle bars

Switch Up Taco Tuesday With Taco Sp...

30+ Cold Vegan Lunch Ideas

Oatmeal Scotchies

Slow cooker porcupine meatballs rec...

Nostalgic School Breakfast Pizza (4...

Luchtige pannenkoeken maken? Ontdek...

Top 11 school recipes from across the web

The most viewed school recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Smoky cheddar and corn fritters

Super-greens muffins recipe

Easy chocolate brownies recipe

Thermomix recipe: Maple Meringue Tr...

Chocolate crackle bars

Switch Up Taco Tuesday With Taco Sp...

30+ Cold Vegan Lunch Ideas

Oatmeal Scotchies

Slow cooker porcupine meatballs rec...

Nostalgic School Breakfast Pizza (4...

Luchtige pannenkoeken maken? Ontdek...

The most viewed school recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine