Gathering around food often creates our fondest memories. As kids head back to school this September, a tasty bento box not only provides nourishment but also adds joy to their day with friends.
Whether your child is a selective eater or an adventurous foodie, here are some exciting recipes to make break time delightful and ensure every bite is enjoyed.
Recipes by Tomlin George Graham, Head Chef at Ting Irie
Tomlin George Graham
Sausage and Chicken Muffin
Sausage and Chicken Muffin
Ingredients
1/2 cup sautéed diced sausage
1/2 cup sautéed chopped chicken (shredded or finely diced)
1 cup shredded cheddar cheese
1/2 cup milk
2 large eggs
1 cup all-purpose flour (or whole wheat for extra fiber)
2 tsp baking powder
1/4 tsp chicken spice
Method
1. Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin or use silicone liners.
2. In a large bowl, whisk eggs and milk together.
3. Add cheese, sausage, and chicken, mixing well.
4. In another bowl, combine flour, baking powder, and salt. Integrate the dry ingredients into the wet mixture until combined. Avoid over-mixing.
5. Fill muffin cups about 3/4 full with the mixture.
6. Bake for 20–25 minutes, or until muffins are golden and firm.
7. Let cool in the pan for 5 minutes before transferring to a rack.
8. Serve with fruit salad and walnuts for a balanced meal.
Cajun Chicken Rolls
Cajun Chicken Rolls
Ingredients
200g chicken breast
5g Cajun spice
5g garlic powder
5g onion powder
20g avocado
10g tomato
5g mayonnaise
1 carrot
4 slices cheddar cheese
2 romaine lettuce leaves
1 10-inch tortilla wrap
Method
1. Coat chicken strips with spices evenly.
2. Peel and slice carrot, avocado; wash and slice lettuce, and tomato.
3. Sear chicken strips in a skillet with 1tsp oil, then set aside.
4. Spread mayonnaise on a tortilla, add lettuce, carrot, avocado, cheese, and chicken. Roll and seal tightly.
5. Seal the open edge in a hot skillet.
6. Slice wrap into 2-inch pieces for the lunchbox.
Recipes by Vidisha Bathwal, Founder of Paprika Dubai
Vidisha Bathwal
Peanut Tofu Satay
Peanut Tofu Satay
Ingredients
3 heaping tbsp peanut butter
1 tsp miso paste
1 tsp gochujang (Korean chili paste)
2 tbsp honey
1-2 tbsp sriracha
1 tbsp sesame oil
3 tbsp soy sauce
2 tbsp grated garlic
1 tbsp grated ginger
1 lime, juiced
1 block firm tofu
Oil, salt & pepper as needed
1 handful cilantro, finely chopped
2 scallions, thinly sliced
1/2 cup crushed peanuts
1 tsp white & black sesame seeds
1 tbsp chili crisp oil
Rice for serving
Method
1. Mix peanut butter, miso, gochujang, maple syrup, sriracha, sesame oil, soy sauce, garlic, ginger, lime, salt, and pepper.
2. Heat a cast iron pan, place tofu on skewers, and sear with oil.
3. Season tofu with salt and pepper, sear each side until golden.
4. Pour half the peanut sauce over tofu, continue searing for desired texture.
5. Serve tofu skewers over couscous with extra peanut sauce, cilantro, scallions, peanuts, sesame seeds, and chili.
Tomato Carpaccio
Tomato Carpaccio
Ingredients
1 large tomato
Sauce
2 tbsp extra virgin olive oil
Juice of 1 lemon
Juice of orange, to taste
1 tbsp orange zest
2 tbsp caper juice
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp finely chopped capers
Topping
Salt/pepper
1 tbsp chives
Thinly sliced radishes
Thinly sliced shallots
Method
1. Slice tomato thinly.
2. Mix sauce ingredients in a bowl.
3. Arrange tomato slices on a plate, drizzle with salt and pepper.
4. Pour sauce over tomatoes.
5. Top with chives, radishes, and shallots.
Pink Paneer Tikka
Pink Paneer Tikka
Ingredients
1 kg paneer, cubed
½ cup full-fat yogurt
½ grated beetroot
1 tsp red chili powder
1 tbsp cumin powder
1 tsp chaat masala
1 tbsp kasuri methi
1 tsp black salt
1 tbsp crushed garlic
1 tsp oil
Method
1. Mix yogurt, beet, spices, garlic, and oil.
2. Marinate paneer for 1-2 hours in the fridge.
3. Grill paneer cubes in 2 tsp oil.
4. Serve on skewers with onions and capsicum.
Avocado Sushi Cake
Avocado Sushi Cake
Avocado Sushi Cake
Ingredients
½ cup rice-wine vinegar
1 tbsp coarse salt
2 tbsp sugar
3 ¾ cups water
3 cups sushi rice
3 avocados, mashed
1 lime, juiced
1 tsp salt
2 plum tomatoes, diced
½ cup diced onion
3 tbsp chopped cilantro
1 tsp minced garlic
Pinch of cayenne pepper (optional)
Togarashi (optional)
Method
1. Whisk vinegar, salt, and sugar in a bowl. Boil water and rice, simmer until water is absorbed.
2. Mix rice with vinegar mixture, cool completely.
3. For guacamole, mash avocados with lime juice and salt, mix in tomatoes, onion, cilantro, and garlic.
4. In a ring mold, layer sushi rice, togarashi (optional), and mashed avocado.
5. Top with an avocado flower and garnish with microgreens.
