Lunch Box Fillers Tiffin Eggs Recipes
LUNCH BOX FILLERS - CARROT STIX
More for reference than culinary flair. I put these in my lunch box every day. I like to change the dip occasionally. I'll be adding more ideas for dressing as I find them.
Provided by PinkCherryBlossom
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 2
Steps:
- Depending on the state of the carrots either peel them or scrub them.
- Slice the carrots into batons. For a fun idea to make kids eat their veggies use mini cookie cutters to cut out shapes from thin discs of carrots.
- Place the sweet chilli sauce in a small container and the carrots in the lunchbox.
- Eat at some point.
Nutrition Facts : Calories 87.1, Fat 1.5, SaturatedFat 0.5, Cholesterol 2.2, Sodium 287.8, Carbohydrate 16.9, Fiber 4.4, Sugar 6.4, Protein 2.5
LUNCH BOX FILLERS - TIFFIN EGGS
These are a vegetarian version of Scotch eggs. Originally the eggs are encased within sausage meat in this version they are cased in breadcrumbs and carrots. They will keep in the fridge for a couple of days. From the BBC
Provided by PinkCherryBlossom
Categories Potluck
Time 40m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Put 6 of the eggs in a pan of cold water and bring to the boil. Boil for 5 minutes, then cool quickly in cold water. Carefully shell.
- While the eggs are cooling, heat the oil, fry the onion for 5 minutes, then add the carrot and cook for 10 minutes more until soft. Stir in the curry paste and fry for a few minutes more. Stir in the bread, then, when the mixture is cool, beat the remaining egg and stir in with seasoning to make a paste.
- Divide the mixture into 6 and flatten with your hands (wetting them makes this a bit easier), then use to wrap round each egg - the mixture will seal well as you press it together. Roll in the cashews and chill until ready to cook. The prepared eggs can be kept in the fridge overnight.
- Heat oven to 190°C/fan 170°C/gas 5, then bake the eggs for 15-20 minutes Cool for 5 minutes, then carefully cut in half using a very sharp knife.
- Serve with a bowl of mango chutney and a salad to make a main meal if desired.
Nutrition Facts : Calories 370.5, Fat 18.9, SaturatedFat 4.2, Cholesterol 246.8, Sodium 476.6, Carbohydrate 36.3, Fiber 3.7, Sugar 6.4, Protein 14.7
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