Somewhat Delicious

Slightly obsessive home cooking

tumblr hit counter Visitors so far

Home

Children’s lunch tip #2. What to keep in the cupboards!

So, what should you keep at home to make it easy for you to whip up a meal quickly? The main thing obviously is to find something the kid will actually eat and that you can work with quickly.

I leave it up to everyone to decide on the level of “healthyness”, whatever you think that means. I might very occasionally include a small cake, for example.

In the fridge or freezer:
Small cheeses
Vegetables ready rinsed and cut up in plastic containers
Fruit that packs easilly, like apple, grapes, banana, or make a fruit salad of fruit that bruises more easilly and keep in the fridge.
Serving sized bread
Pre-cut cheese and meat, they are easy to cut into shapes and keeps
Spread cheese or similar to use as primer for the sandwhich art
Eggs, boiled or fresh
Rice in funny shapes
Small omelettes made in muffin cups

For when it’s suddenly time to make the lunch and you have totally forgot to do your groceries:
Tortilla rolls packed in plastic. Perfect for when you have no fresh bread
Individual packages of spreads that keeps in the cupboard
Crackers and snacks
Raisins and other dry fruit, nuts
Waffle or pancake mix

Gluten free bread

Tried using Schär Gluten free bread mix. Added some olives and pumpkin seeds to the dough, and some sesame seeds for a nice finish, but otherwise pretty much followed the instructions on the package.

I prefer making my own mixes, but at least this was convenient, and quite nice, actually.


Especially warm from the oven or toasted.

Colorful Bento

So, this is a lunch for the children from a while back.
It’s an omelette with peppers made in the oven in a muffin mold, some cheese, a tortilla roll filled with cheese and cream cheese, and some banana.

I spruced it up a bit by adding a little edible butterfly on a toothpick, and also a little grass plastic divider (baran). 

Lunchtime!
I made a selection of stuff for lunch the other day, this is for both the kids.Tortilla rolls, grape skewers, banana, crackers and cheese and a small package of raisins.  I used a small stripe of cellophane to keep the rolls in place, held together with a piece of washi tape.

Lunchtime!

I made a selection of stuff for lunch the other day, this is for both the kids.
Tortilla rolls, grape skewers, banana, crackers and cheese and a small package of raisins. 

I used a small stripe of cellophane to keep the rolls in place, held together with a piece of washi tape.

Lunchtime!

I made a selection of stuff for lunch the other day, this is for both the kids.
Tortilla rolls, grape skewers, banana, crackers and cheese and a small package of raisins. 

I used a small stripe of cellophane to keep the rolls in place, held together with a piece of washi tape.

Rhubarb PieI wanted a new kind of pie shell that was quick and easy, and still gave that good pie-feeling. So I made a round of http://somewhatdelicious.tumblr.com/post/49111065651, and shaped them while still warm into something that could hold the filling. I used a cupcake pan to keep them in shape while they cooled.
The filing is store bought vanilla custard with a bit uf rhubarb jam that I made for the occasion.
I just boiled chopped up pieces of rhubarb at medium heet for a good while, adding a bit of sugar and lemon to balance the taste.

The result was freakin’ awesome.

Rhubarb Pie
I wanted a new kind of pie shell that was quick and easy, and still gave that good pie-feeling. So I made a round of http://somewhatdelicious.tumblr.com/post/49111065651, and shaped them while still warm into something that could hold the filling. I used a cupcake pan to keep them in shape while they cooled.

The filing is store bought vanilla custard with a bit uf rhubarb jam that I made for the occasion.

I just boiled chopped up pieces of rhubarb at medium heet for a good while, adding a bit of sugar and lemon to balance the taste.

The result was freakin’ awesome.

Rhubarb Pie
I wanted a new kind of pie shell that was quick and easy, and still gave that good pie-feeling. So I made a round of http://somewhatdelicious.tumblr.com/post/49111065651, and shaped them while still warm into something that could hold the filling. I used a cupcake pan to keep them in shape while they cooled.

The filing is store bought vanilla custard with a bit uf rhubarb jam that I made for the occasion.

I just boiled chopped up pieces of rhubarb at medium heet for a good while, adding a bit of sugar and lemon to balance the taste.

The result was freakin’ awesome.

Children’s lunch intro

I like to do small things to make things special. I also don’t do this every day! Most of the time they get a boring lunch, but sometimes it can be more fun than doing a regular sandwhich, and obviously they enjoy it too :)

To spice up a sandwhich either by making a large shape, like a favourite character (charaben), or in pretty random things, preferably following a theme (decoben):

You can use a big cookie cutter to cut out a sandwhich, single or double

You can use a small paper cone to decorate it with condiments like katchup, soy sauce, mayo

You can use paper punches or scissors to cut out pieces of Nori

You can use small cookie cutters to cut out cheese, ham, vegetables.

Straws in all sizes are good for cutting out eyes or in a pinch (pun intended), tear drop shapes or similiar.

You can also use a knife, this can be more efficient for simple, large shapes.
Some people use a template that they have drawn or printed out, and cut out. It’s then easy to place the tenplate on top of the food and cut around it.

I also like to vary the container a bit, sometimes I pack in a double layer classical Bento box, other times in a large box that takes a lot of small boxes. Sometimes I use a paper or plastic bag. My favourite bags are the ones I get when I buy vegetables, they have a handle that makes it easy to carry them. Plus it feels good to give it one extra use :)

When the sandwhiches are not decorated I like to use paper to pack them in, if they are I prefer cling film so that it stays in place.

Farm Lunch

This time I felt like doing something new, something that felt more like a gift then lunch :)

So I made little sandwhiches decorated with farm animals, wrapped them in plastic foil to make them stay in place and stay fresh.

Added some crackers, also with a farm animal theme, and finally a small cheese where I cut out a butterfly. The crackers i put in a bag used to keep cut up fruit from being bruised. You blow it up, and it acts as a padding to keep them from crumbling.

I put all this into a cellophane bag.

Happy Birthday To Me!

Yesterday was my birthday, hurray!We had a classic meal with a twist, “Plankstek” gone mad:
http://somewhatdelicious.tumblr.com/tagged/plankstek


Then I made these little beauties, it’s my trusted brownie recipe (http://somewhatdelicious.tumblr.com/tagged/brownies) with a lot of chocolate and a lot of nuts, pimped up using small flowers made from ready bought white sugar paste that rolled out, cut into flowers, curved a little and finally brushed with edible shimmer dust. I also added some small mint leaves from my balcony herb garden, and a bit of whipped cream.

Can’t wait until after dinner tonight, when I suspect I will have another :)

Yesterday I had 2, but I instantly regretted it.
Very nice, but also VERY rich and filling.

Savory muffin revisited
We were heading for the beach, so I went for my trusted food muffin recipe, http://somewhatdelicious.tumblr.com/tagged/muffin.
I substituted the ingredients a bit, I usually don’t change the base of the recipe, but put whatever I have at hand as the filling. Sun dried tomatoes, olives, salami, any kind of onion, leek, or chives, some pieces of cheese you got left. Anything, really! It’s just a very quick way to get something to eat that’s easy to bring. Just take heed that it doesn’t crumble in transport!

Savory muffin revisited

We were heading for the beach, so I went for my trusted food muffin recipe, http://somewhatdelicious.tumblr.com/tagged/muffin.

I substituted the ingredients a bit, I usually don’t change the base of the recipe, but put whatever I have at hand as the filling. Sun dried tomatoes, olives, salami, any kind of onion, leek, or chives, some pieces of cheese you got left. Anything, really! It’s just a very quick way to get something to eat that’s easy to bring.

Just take heed that it doesn’t crumble in transport!

Savory muffin revisited

We were heading for the beach, so I went for my trusted food muffin recipe, http://somewhatdelicious.tumblr.com/tagged/muffin.

I substituted the ingredients a bit, I usually don’t change the base of the recipe, but put whatever I have at hand as the filling. Sun dried tomatoes, olives, salami, any kind of onion, leek, or chives, some pieces of cheese you got left. Anything, really! It’s just a very quick way to get something to eat that’s easy to bring.

Just take heed that it doesn’t crumble in transport!

Fresh gluten free tomato pasta

Remember my filled pasta http://somewhatdelicious.tumblr.com/post/85924937452?
Well, this is the tomato version:

Fresh Gluten Free Tomato Pasta

1 1/2 dl Tapioca flour
1 1/2 dl Rice flour
1 dl Amaranth flour
1 tbsp Psyllium husk
1 tsp Salt


2 Egg
2 tbsp Olive oil
140 gr Pureed tomato

Mix first the dry ingredients, then all the rest thoroughly in a food processor, or by hand
Use a pasta machine or a rolling pin to make thin sheets
Form the pasta using an appropriate tool or just a knife. I recently purchased this tagliatelle pin, but found it a bit cumbersome to use, and ended up using the pasta machine. Make sure the pasta is lightly dusted so it doesn’t stick to itself. I also got a tortellini cutter that I used to make squares with a pretty edge.

I always use glutenous rice flour for baking out…. it’s gluten free, if you are wondering :D

Also, make sure the baking out surface is never used to handle gluten full ingredients, since the crumbs and flour can get stuck in all the nooks and crannies.


It’s kind of obvious I guess, but when I suddenly realized that all I had to do to get bows was to squeeze the rectangles, it was still a bit of a a-ha moment to me :)

I like to pair tomato pasta with creamy and heavy ingredients to match the sweet and sour taste. I also sometimes add paprika powder to the mix, makes for a more radiant red, and an extra edge to the taste.


This time I made a sauce with cream, lemon, chicken, rose mary and onion.