In an effort to inspire myself a little more when making my daughter's school lunches, thus begins "Friday Lunchbox". Hope you feel inspired too!
Here is today's...
Morning Tea - fresh strawberries, stove popped popcorn (gotta love those Nude Food Movers containers)
Lunch - Stromboli and banana (yes those are butterfly and flower stickers on that banana, Miss 5 gets all excited when she finds those)
Drink - Water (not pictured)
The stromboli recipe comes from this book...
...which I picked up a number of years ago at one of those discount book places that pop up in the middle of shopping malls every now and then. Basically a stromboli is like a pizza which is rolled up, baked and sliced. YUM!
Here's how you make it.
Easy Bread Base Ingredients
2 tspn dried yeast
1 cup plus 2 tblspn warm water
2 tspn sugar (I used caster sugar)
1 tspn salt
2 tblespn olive oil
3 cups of high grade/bread flour
Preheat oven to 200 deg C.
Measure the first 5 ingredients and 1 cup of flour into a large bowl. Mix until well combined. Cover bowl and leave for 15 minutes. Stir in remaininig flour (adding extra if necessary) to make dough just firm enough to knead. Knead for 10 minutes, then return to bowl, cover and rise in a warm place until doubled in size.
Roll dough into a very large thin rectangle (sorry about the poor picture quality here, it was a gloomy day and the indoor lights just didn't cut it!)
Top like a pizza (use toppings SPARINGLY).
I used a sachet of Fountain Pizza Sauce, about 1/4 red capsicum, 1 mushroom, 1/2 brown onion, 10 kalamata olives, fresh basil, Masterfoods "Italian Dried Herbs" and about a half cup of grated cheddar cheese. I chopped the capsicum, mushroom and onion very finely as Miss 5 won't eat them if they are chunky, whereas she loves the olives in bigger pieces.
Before the cheese...
After the cheese...
Roll the dough up and press any openings firmly shut. Slash the top diagonally to prevent splitting, then bake for 20-30 minutes or until golden. If it is cooked all the way through, the stromboli should sound hollow when you tap it on the top.
You can see it's a little mishapen on the left side near the base (toward the top of the photo) - it actually split a little. I will make the cuts on top a bit deeper next time as the ones I made just seemed to seal up rather than open to let the heat and moisture out. It was no biggie though - as I didn't overstuff the inside, not much came out.
And here is the final product...
It's completely delicious and despite my dodgy oven, an absolute success - the bread is lovely and soft (kneading the full 10 minutes really helps here) and I know I'm going to have lots of fun experimenting with the fillings.
If you get the time, do try it - I'd love to hear how you go!