Yumi's, Anytime Range

November Loves

Pitango, Meal Pots for One, RRP$5 – Did you know that 75% of people eat their lunch at their desks each day, and that they are often unhealthy, boring + uninspired? I am guilty of this, and from my life in offices I know the stats are true! Gone are the days of tinned tuna, four bean mix, burnt toast and cup-a-soups thanks to the new range of Pitango Meal Pots for Ones. These bright pots are tasty and full of flavour. Zap in the microwave for 3 minutes and hey presto, lunch! These bad boys are surprisingly filling and wholesome which is always a winner on days when dreams of lunch are the only thing getting you through. Oh, and share your boring lunch on Piango’s Facebook page to go into the running to win a prize pack valued at $1,500. Visit facebook.com/pitangofoods and share a snap of your lacklustre lunch to enter.

Pitango, Meal Pots for One, RRP$5-

Pitango, Meal Pots for One, RRP$5-

Swig Flasks, Harris Tweed Hip Flask, RRP$145 – Want swag? Get Swig. Damn, these flasks are on point. More than just a hip flask, the body of these luxury flasks are seamless and made from one piece of stainless steel – so there is absolutely no risk of leakage. In keeping with its ergonomic design, the base of the flask is flat, so it can be stood up straight for easy filling. This range is housed in Tweed pouch, handmade on the Isle of Skye using exclusive Harris Tweed sourced direct from the weavers and mills on the Isle of Lewis and Harris in the Outer Hebrides of Scotland. Swig offer a lifetime guarantee on their flasks and have never had a return! These guys are made to last. Available from swigflasks.com with worldwide shipping + engraving, which makes them perfect for Christmas!

Swig Flasks, Harris Tweed Range

Swig Flasks, Harris Tweed Range, RRP$145-

Yumi’s, Anytime Range, RRP$4.59 – The good folk at Yumi’s have created a new Anytime range of squeezy pouches that are perfect for topping, dressing, or spreading. This throw in your bag and go range features some classics like curried egg and tuna pate, with the squeezy pouch designs combating the odour issue that can arise if your lunch is left to sit and sweat in your bag/work fridge all day, eggcellent.

Yumi's, Anytime Range

Yumi’s, Anytime Range, RRP$4.59

Pea Hummus

Pea Hummus

Pea Hummus

Ingredients

  • 1 ½ cups of McCain Frozen Peas
  • 1/4 cup of olive oil
  • 2 tbs of tahini
  • 2 tbs of lemon juice
  • ¼ cup of fresh mint – stalks removed
  • ½  cup of fresh coriander – stalks removed
  • 1 clove of garlic – minced
  • 1 tsp of ground cumin
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • Salt and pepper to taste
  • 1 packet of McCain Beer Batter Chips – Chunky, to serve

Method

  1. Bring a small pot of salted water to a boil. Add peas and cook for 2 minutes or until tender. Drain and run under cold water to cool.
  2. In food processor or blender, pulse peas, cilantro, tahini, lemon juice, garlic and cumin until smooth, scraping the mixture off the sides of the bowl as needed. Season with salt and pepper and serve with McCain Beer Batter Chips – Chunky, cooked as per pack instructions.

15 Minute Monday – Turkish Eggs

Image: Stone Soup Virtual Cookery School http://bit.ly/1f3ycCc

These Turkish style baked eggs are perfect for family dinners, served with a light green salad or are an impressive addition to any weekend brunch.

Ingredients

  • 1 tablespoon olive oil
  • 1 large brown onion – halved and thinly sliced
  • 2 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 1 can of cushed tomato with paste and capsicum
  • 1/2 cup of water
  • 4 eggs, at room temperature
  • 100g of feta – crumbled
  • 2 sprigs mint – leaves picked and finely sliced
  • 4 rounds pita bread – to serve
  • 1/2 cup roast garlic tzatziki – to serve
  • 1/2 cup of hummus – to serve

Method

  1. Preheat oven to 160°C fan-forced. Heat oil in a medium frying pan over medium-high heat. Add onion. Cook stirring, for 5 minutes or until softened. Add paprika, coriander and cumin; cook, stirring, for 1 minute or until fragrant. Add tomato and 1/2 cup of water. Season. Bring to a simmer.
  2. Wrap pita bread in foil and place in oven. Cook for 5 minutes or until warm.
  3. Make 4 holes in tomato mixture and crack 1 egg into each hole. Reduce heat to medium-low, cook covered for 5 minutes or until egg white is set and yolks are still runny.
  4. Top with crumbled feta and chopped mint.
  5. Serve with tzatziki, hummus and pita bread.

Enjoy!

Hummus

Yesterday afternoon I stumbled upon Ben sitting on the couch snacking on a packet on plain crackers, as tasty as this seemed I thought I would make him a much requested snack of hummus to accompany his crackers. In under five minutes he was happily making his way through what is easily the best hummus I have ever made – and I make hummus a lot!

Ingredients

  • 1 tin of chickpeas – drained
  • 1 tin of white beans – drained
  • 3-4 good tbs of tahini
  • 1/4 cup of olive oil
  • The juice of 1 lemon
  • 2 cloves of garlic
  • 2-3 tsp of cumin
  • 4 tsp of sweet paprika
  • 1 tsp of garlic powder
  • 1 tsp of onion powder
  • 1 tsp of salt
  • Water approx. 100ml – the amount will vary dependent on the weather and the moisture in the beans
  • Crackers, lavash or pita bread to serve + extra paprika to sprinkle over the top. Some people top with additional olive oil but I have opted to skip this.

Method

  1. Add all ingredients to the blender and blend until smooth. Add the water in a steady stream to ease blending and help to make the mixture smooth.
  2. Stop the blender, scrape any mixture down that may be stuck on the sides and blend.
  3. Transfer to bow, sprinkle with paprika and serve!

Note: hummus is also a really tasty additional to wraps or can be taken to work/school with veggie sticks for a healthy snack.

Enjoy!