work

"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

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5981872972001&=domain=del

5348771529001-5981872972001

Two Raw Sisters: Easter chocolate bowls

dark chocolate

water balloons

Scoop ice cream of

Add your chocolate into a heatproof bowl and melt over a double boiler. Once it is melted, leave too cool until it is at room temperature.

While the chocolate is cooling, blow up the water balloons to the size you want your bowls to be and tie them off.

Line a flat baking tray with baking paper.

Once your chocolate has reached room temperature, hold a balloon at the top and begin to dip the bottom in chocolate. Swirling it around so it has a good layer of chocolate and the chocolate comes a third to halfway up the balloon (depending on how big you blew them up).

Gently move the balloon to the lined baking paper, holding it there until the chocolate slightly drips to create a base for the bowl.

Repeat until you have used all of your balloons.

You should have a little leftover chocolate and scattered space on your baking tray. With this, make little bunny faces and ears placing puffed quinoa as the eyes of the face.

Place the baking tray into the freezer for 20-30mins.

Once set, remove balloons from freezer. Press around the sides gently, breaking the seal between the balloon and the chocolate. Then lightly pierce the balloon with a knife and slowly release the air from the balloon, removing any excess balloon.

Fill balloons with ice cream and top with the little bunny faces. Serve immediately. (Leftover bowls will store in your freezer in an airtight container for up to 5 months.)

Twice-cooked Asian brisket

⅕ kgs Beef brisket, flat end

Tbsp Neutral oil

Sesame oil

Red onions,

Spring

tsp Fresh ginger, grated

Tomato juice

Water

Tbsp Soft brown sugar

Tbsp Rice wine vinegar

Soy sauce

Star anise pods

chillies

Garlic cloves, peeled

Kaffir lime leaves, limes

Place brisket in a deep roasting dish (with a lid) that fits the meat snugly. Season with salt and pepper.

Heat both oils in a frying pan over a medium heat and cook red onions, whites of spring onions and grated ginger until nicely browned (8 to 10 minutes).

Add all other ingredients except pickled ginger garnish and bring to a simmer. Pour sauce over the brisket. Place a piece of baking paper on top of the meat and then cover the dish tightly with a lid. Bake in pre-heated oven for 4 hours (if using a slow cooker, cook on low power for 9-10 hours).

Remove from oven and turn meat so the top half is submerged in the braising liquids. Remove and discard kaffir leaves. Cover dish and chill for up to 48 hours. When ready to serve, skim off and discard fat from the top of the sauce. Heat oven to 200C fanbake, then return dish to oven for 30 minutes to heat through and lightly brown the crust.

While the meat is heating, cut the reserved spring onion greens into long thin slices. Place in a bowl of iced water to crisp and curl. Lift the meat out of sauce and shred using two forks.

To serve, spoon a little sauce on to heated serving plates, top with pulled meat and more of the heated sauce. Garnish with spring onion curls and pickled ginger.

Barbuto kale salad

Anchovies, canned fillets (Main)

Garlic cloves, crushed

Egg yolk

Dijon mustard

Lemon juice

Tbsp Rice vinegar

Extra virgin olive oil

Pecorino, shaved

Tbsp Extra virgin olive oil

Garlic clove, crushed

Salt

Panko breadcrumbs, breadcrumbs (Main)

To make crispy garlic crumbs, mix oil with garlic and salt and season to taste with pepper. Toss through breadcrumbs to coat. Spread out in a shallow oven dish and bake at 180C until golden (about 8 minutes for panko or 20 minutes for fresh breadcrumbs).

While crumbs are cooking, wash the kale, shake off water and remove stems. Shred finely and place in a salad bowl. On a chopping board make a paste with the anchovies and garlic. Place in a small mixing bowl with the egg yolk, mustard, lemon juice, rice vinegar and oil and whisk to combine to a creamy sauce.

Pour dressing over the kale, add cheese and toss to coat. Transfer to a serving bowl, top with crispy garlic crumbs and serve.

Need some quick, simple, and healthy lunches for back to school or work? I'm sharing 5 lunch box ideas that contain a good mix of protein, carbs & fats, along with fresh fruits & veggies to keep everyone full & satisfied. Make them at the beginning of the week or the night before to keep lunchtime budget-friendly and fuss-free.

5 Healthy Make Ahead Lunches (For Back to School & Work)

hummus, drizzled

celery, chopped & halved

beef

(1 cheese

grapes

honey

blueberries (about 1/2 an oz), for topping yogurt

banana

carrots

English cucumber (about 2 1/2 oz)

oz of grape tomatoes

oz of spring mix lettuce

(about 3 1/2 oz) of homemade tuna salad

egg,

cheese

banana oatmeal breakfast cookies

(8 1/2-inch) flour tortilla (or your favorite soft wrap)

cream cheese (for the roll-ups)

(2 oz) of deli meat (for the roll-ups)

oz of spring mix or chopped lettuce (for the roll-ups)

oz of grape tomatoes, quartered (for the roll-ups)

English cucumber, quartered (for the roll-ups)

black olives,

oz of fresh blueberries (or your favorite berries)

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!

Cheap Cheerful Beef Cheeks

kg Beef cheek (Main)

Carrots,

Onions,

Garlic, chopped

tins Tomatoes

Red wine

Pumpkin, chopped

Tbsp Standard flour

thyme

Pepper

tsp Olive oil

tsp Parsley, chopped

Heat pan, add 1 tsp olive oil, add garlic and onion, stir until golden. Add tomatoes and red wine or beef stock if preferred. Stir for 10 minutes. Pour into crock pot.

Heat pan add 1 tsp olive oil, dust flour, salt and pepper over beef cheeks and add to pan, turning to get golden in colour. Transfer to crock pot and add chopped vegetable as required. Place sprig of thyme on top, cover with baking paper, place lid on top.

Cook for 8 hours, to serve, pull meat apart and spoon into bowls or plates with either rice, couscous or potato mash. Sprinkle parsley over the top and enjoy!

Top 7 work recipes from across the web

The most viewed work 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

Two Raw Sisters: Easter chocolate b...

Twice-cooked Asian brisket

Barbuto kale salad

5 Healthy Make Ahead Lunches (For B...

30+ Cold Vegan Lunch Ideas

Cheap Cheerful Beef Cheeks

Top 7 work recipes from across the web

The most viewed work 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

Two Raw Sisters: Easter chocolate b...

Twice-cooked Asian brisket

Barbuto kale salad

5 Healthy Make Ahead Lunches (For B...

30+ Cold Vegan Lunch Ideas

Cheap Cheerful Beef Cheeks

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