Lunch Box Fillers Tiffin Eggs Food

LUNCH BOX FILLERS - TIFFIN EGGS

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.

LUNCH BOX FILLERS - CARROT STIX

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.