RECIPE: Level up your kid’s lunch box and they’ll actually want to go back to school

One Handed Cooks is a baby, toddler and family food website that features a wide range of simple, healthy and clever recipes to help parents make food a source of enjoyment and nourishment for their children.

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Simple Sausage Rolls

Makes: 20 mini sausage rolls

Prep time: 20 minutes

Cook time: 35 minutes

Ingredients

• 300g beef or pork sausage mince, removed from casings (alternatively replace with 300g pork mince)
• 300g premium beef mince
• ½ cup (50 g) multigrain breadcrumbs
• 1 carrot, finely grated, squeezed well of liquid
• 1 zucchini, finely grated, squeezed well of liquid
• 2 tablespoons tomato sauce
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, minced
• 1 teaspoon onion powder
• 2 eggs, lightly beaten (separately)
• 4 sheets (25 x 25cm) frozen puff pastry,just thawed
• 1 tablespoon each sesame and poppy seeds to top (optional)

Method

1 Preheat the oven to 200C (180C fan-forced) and line two large baking trays with baking paper.

2 Combine the sausage or pork mince, beef mince, breadcrumbs, carrot, zucchini, tomato and Worcestershire sauces, garlic, onion powder and one of the eggs in a large bowl.

3 Cut each pastry sheet in half. Place ⅛ of the mixture running lengthways down one of the pastry strips, moulding it to form a long sausage shape. Brush the edges of the pastry with water and fold over to enclose the filling. Cut into five pieces (or less if you would prefer larger portion sizes), and place on the lined tray, seam side down. Repeat with the remaining mixture and pastry.

4 Brush the second egg over the tops of the sausage rolls, then sprinkle with sesame and/or poppy seeds, if using. You can freeze the sausage rolls at this point. Alternatively bake for 35 minutes or until cooked through and golden on top.

Allergies/intolerances:

Gluten/wheat: use gluten-free puff pastry and check that your Worcestershire sauce is gluten-free. Use gluten- or wheat- free breadcrumbs or replace with quinoa flakes.

Dairy: check puff pastry ingredients to ensure dairy-free.

Egg: brush the pastry with your preferred milk instead of egg, and omit the egg from the sausage & beef mixture.

Sesame: omit the sesame seeds.

Storage: Keep in an airtight container in the fridge for up to two days. Alternatively, flash freeze cooked or uncooked sausage rolls and store in an airtight container or bag in the freezer for up to one month (uncooked meat should be stored separately from any other items). To freeze for up to two months, flash freeze on a tray or plate in the freezer then transfer to a freezer-safe container in layers lined with baking paper.

Baked Vanilla Doughnuts

Makes: 12 doughnuts

Prep time: 10 minutes

Cook time: 10 minutes

Ingredients

• 1¼ cups (185g) plain flour
• ½ cup (110g) sugar
• ½ teaspoon baking powder
• ¼ teaspoon bicarbonate of soda
• ½ teaspoon salt
• ½ cup (125 ml) milk
• ½ cup (125 ml) extra virgin olive oil
• ⅓ cup plain greek-style yoghurt
• 1 egg, lightly beaten
• 2 teaspoons pure vanilla extract

Simple glaze

• 1 cup (160g) pure icing sugar
• 1 tablespoon milk or water
• 1 teaspoon pure vanilla extract
• 1–2 drops natural food colouring
• Natural sprinkles, to decorate (optional)
• For the Cinnamon sugar
• ½ cup (110g) sugar
• 1–2 teaspoons cinnamon

Method

1 Preheat the oven to 170C (150C fan-forced) and grease a 12-hole doughnut (or muffin) tin very well.

2 Combine the flour, sugar, baking powder, bicarbonate of soda and salt in a large bowl. Add the milk, olive oil, yoghurt, egg and vanilla and whisk to form a smooth batter.

3 Divide the batter between the doughnut holes and bake for 10–12 minutes or until just slightly golden on top. Allow the doughnuts to cool before removing from the tin (as they are delicate when warm), and then turn out onto a wire rack.

4 To make the glaze, combine the icing sugar, milk and vanilla extract in a shallow bowl and whisk to form a thick paste. Add an extra teaspoon of milk or water if needed. Stir in your desired amount of food colouring. Once cooled, carefully dip the top of each doughnut into the glaze and twist as you lift it out. Top with sprinkles, if desired, then allow the glaze to set slightly.

5 For cinnamon doughnuts, combine the sugar and cinnamon in a small bowl. Place each doughnut in the cinnamon sugar mixture and gently toss to coat.

Allergy tips:

Gluten/wheat: Use gluten-free flour and baking powder.

Egg: Try a “chia egg” as a substitute for the egg. Dairy: Use your preferred dairy-free yoghurt and milk.

Storage: Store in an airtight container for up to two days. Alternatively, flash freeze iced or uniced doughnuts on a tray and then transfer to an airtight container in the freezer for up to one month. To freeze for up to three months, flash freeze on a tray or plate in the freezer then transfer to a freezer-safe container in layers lined with baking paper.

Hawaiian pizza savoury muffins

Makes: 12 muffins

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients

• 2 cups (300g) plain flour
• 1 teaspoon baking powder
• ½ teaspoon bicarbonate of soda
• ½ teaspoon salt
• 1 teaspoon dried oregano
• 2 eggs, lightly beaten
• ¾ cup (190g) milk
• 100g butter, melted
• ⅔ cup salami or ham, chopped and firmly packed
• ½ cup pineapple pieces
• 1 cup (120g) coarsely grated tasty cheese
• ¼ cup (70g) tomato paste
• ½ cup (40g) finely grated parmesan, to top

Method

1 Preheat the oven to 170C (150C fan-forced) and grease a 12-hole regular muffin tin or line with paper cases.

2 Combine the flour, baking powder, bicarbonate of soda, salt and oregano in a large mixing bowl. Add the eggs, milk and butter and mix until just combined.

3 Gently fold in the salami or ham, pineapple pieces, grated cheese and tomato paste, being careful to not overmix. Spoon the mixture into the muffin tin and top with the grated parmesan.

4 Bake for 20 minutes, or until golden brown and the tops spring back when touched. Lift out onto a wire rack to cool.

Time-saving tip: Grated cheese can be stored in an airtight container in the fridge for two to three weeks or in the freezer for up to two months, ready for a variety of dinners, sandwich fillings and savoury baking.

Storage: Keep muffins in an airtight container in the fridge for up to two days. Alternatively, flash freeze and store in an airtight container of bag in the freezer for up to one month. To freeze for up to three months, flash freeze on a tray or plate in the freezer then transfer to a freezer-safe container in layers lined with baking paper.

Allergy tips:

Gluten/wheat: use gluten- or wheat-free flour and baking powder.

Egg: use two “chia eggs” as a substitute for the eggs.

Dairy: Replace the butter with extra virgin olive oil, omit the tasty and parmesan cheeses. Vegetarian: omit the ham or salami.