(MENAFN- Khaleej Times)

Some of our best memories are made over food. And when the kids return to class this September, having a delish bento box to share with friends will ensure not just a nutritious break and a full belly but also fun time with pals.

Whether you have a picky eater or a baby gourmand, here are some recipes to keep break time interesting (even as you ensure all the grub is finished).

Recipes by Tomlin George Graham, head chef at Ting Irie

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Sausage and chicken muffin

Ingredients

1/2 cup sauteed small, diced sausage

1/2 cup sauteed 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 fibre)

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 together the eggs and milk.

3. Add the cheese, sausage, and chicken, and mix well.

4. In another bowl, combine flour, baking powder, and salt. Fold the dry ingredients into the wet ingredients until evenly combined. Don't over mix.

5. Spoon the mixture into the muffin cups, filling about 3/4 full.

6. Bake for 20–25 minutes, or until muffins are golden and firm to the touch.

7. Let cool in the pan for 5 minutes before transferring to a rack.

8. Serve with a fruit salad and some walnuts for a complete balanced meal.

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

Romaine lettuce - 2 leaves

1 10-inch Tortilla wrap

Method

1. Add spices to chicken strips and gently rub in until all strips are evenly coated.

2. Peel carrot, avocado and cut into strips and set aside. Wash lettuce and cut leaves lengthwise, set aside. Slice tomato thinly.

3. In a skillet on medium heat, add 1tsp of oil, sear chicken strips, remove and set aside.

4. Spread mayonnaise lightly on wrap, closer to one edge. Lengthwise add lettuce, carrot, avocado, cheddar cheese and chicken strips, and close by overlapping the edge closest to the ingredients and roll gently while
folding peak inwards to close the wrap.

5. Place open edge in a hot skillet to tightly seal.

6. Cut wrap into 2-inch cuts and place in lunch box.

Recipes by Vidisha Bathwal, founder of Paprika Dubai

Peanu tofu satay

Ingredients

3 heaping tbsp peanut butter

1 tsp miso paste

1 tsp Gochujang (Korean chili paste )

2 tbsp honey

1 to 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 on the bias

1/2 cup crushed peanuts

1 tsp white & black sesame seeds

1 tbsp chili crisp oil

rice for serving

Method

1. In a large bowl, whisk together the peanut butter, miso and gochujang, maple syrup, sriracha, sesame oil, soy sauce, 1 pinch of salt and black pepper to taste, garlic, ginger and lime. Set aside.
2. Heat a cast iron pan over medium-high heat and allow it to heat up for 2-3 minutes. Place 4 cubes tofu on each small skewer.

3. Add 3-4 tbsp neutral cooking oil to the pan and sear the tofu. Season the tofu in the pan with a large pinch of salt and black pepper to taste.

4. Sear on all four sides, about 1-2 mins per side, or until each side is golden brown.

5. Pour half the peanut sauce over the tofu in the pan.

6. Continue to flip the tofu, searing for another 1-2 mins each side, or until you get the desired texture and colour.

7. Serve tofu skewers over couscous and finish with extra peanut sauce, cilantro, scallion, crushed peanuts, sesame seeds, and chili.

Tomato carpaccio

Ingredients

1 big 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. Start by slicing your tomato into thin slices.

2. Make the sauce by mixing all the ingredients in a small bowl.

3. Layer the tomato slices on a plate. Drizzle with salt and pepper.

4. Pour the sauce over the tomatoes.

5. Top with finely chopped chives, radishes, and shallots.

Pink paneer tikka

Ingredients

1 kg paneer, cut into cubes

1⁄2 cup full fat yogurt

1⁄2 grated beetroot

1 tsp red chili powder

1 tbsp cumin powder

1 tsp chaat masala

1 tbsp kasturi methi

1 tsp black salt

1 tbsp crushed garlic

1 tsp oil

Method

1. Mix yogurt and grated beet, add all the spices, crushed garlic, and oil.

2. Give it a good mix, add paneer, and let it marinate for 1-2 hours in the fridge.

3. In a pan put 2tsp oil , grill the pink paneer cubes on it.

4. Serve on skewers with onions and capsicum.

Avocado sushi cake

AVOCADO SUSHI CAKE

Ingredients

1⁄2 cup rice-wine vinegar

1 tablespoon coarse salt

2 tablespoons sugar

3 3⁄4 cups water

3 cups sushi rice

3 avocados, peeled, pitted, and mashed

1 lime, juiced

1 teaspoon salt

2 (plum) tomatoes, diced

1⁄2 cup diced onion

3 tablespoons chopped fresh cilantro

1 teaspoon minced garlic

1 pinch ground cayenne pepper (optional)

Togarashi (optional)

Method

1. In a small bowl, whisk together vinegar, salt, and sugar; set aside. Place the water and rice in a large saucepan; bring to a boil over high heat. Reduce heat to low; simmer, covered, until rice has absorbed all water, about 15 minutes.

2. Transfer rice to a large bowl. Stirring constantly, slowly add reserved vinegar mixture until fully incorporated. Let cool completely, stirring occasionally.

3. For the guacamole: Mash avocados, lime juice, and salt together in a medium bowl; mix in tomatoes, onion, cilantro, and garlic. Stir in cayenne pepper.

4. Assembly: In a ring mould – put some prepared sushi rice, pat it down, top it up with some togarashi powder (optional).

5. Top with some mashed avocado; lastly, make an avocado flower and place it on top.

6. Garnish with mircogreens.

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