Today's lunch...
Morning Tea: Ladyfinger banana and mini honey joy (see here for how to make these)
Lunch: Spaghetti bolognaise and cheese open-topped pie, fresh blueberries in vanilla yoghurt (Jalna all natural pot-set yoghurt)
Drink: Water
Do you like our mini honey joys? Miss Five loved the ones we made for camping but while they were the perfect size for adults she found them a bit much and could only manage about half at a time. But these ones have been declared "just right"!
The open-topped pie was made in our pie-maker. We have this model which is very handy for all sorts of snacks and even comes with a recipe book. But if you don't have one, that's quite fine 'cause you can still have fabulous open-topped pies too! Just use your muffin pan - a normal size pan for mini pies or a texas size pan for larger pies. Cut a slice of bread with a scone cutter or egg ring depending on the size you need and spray lightly with olive oil on the outer side. Push into your pan, top with spoonfuls of your leftover spaghetti and a little grated cheddar cheese and whack into your preheated oven (about 180 deg Cel should do it) until it looks golden and melty. Cool them on a rack, top with a little grated parmasen and pop into the fridge until it's time to pack for lunch. And don't forget to put an ice-brick in your lunchbox to keep your pie cool.
Miss Five is a huge fan of leftover spaghetti and cheese in sandwiches normally, so I think this is a nice take on that and looks way more exciting to eat than your normal everyday sanga, don't you think?
Hope everyone has a great weekend - if you are still on holidays then lucky you! I hope you're having loads of fun!!
Oh yummy! My Nan swears by that piemaker and bought me one for my birthday - haven't experimented with it much yet but you have inspired me to make some bread/eggy things tonight - thanks! :)
ReplyDeleteWe have a pie maker and use it a lot, mainly during winter. Haven't tried open topped pies yet - will have to give that a go.
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