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Favourite Lunches

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Listed below are recipes for the top 10 favourite lunches at Annie Dennis so you can try them at home.


MIXED SANDWICHES

Fillings on wholemeal bread

  • Chicken & avocado
  • Chicken, lettuce & mayo
  • Tuna, lettuce & mayo
  • Tuna, carrot & mayo
  • Egg & lettuce
  • Cheese & tomato

N.B Chicken fillets are baked


ORIENTAL CHICKEN ROLLS

  • 500g Chicken mince
  • 1 carrot, grated
  • 1 zucchini, grated
  • ½ green capsicum, chopped
  • 2 spring onions, chopped
  • ¼ teaspoon ground ginger
  • 3 tablespoons soy sauce
  • 1 cup bread crumbs
  • Puff pasty
  1. Mix all ingredients together
  2. Spread mixture onto puff pastry sheet to form a long roll, then cut to desire length
  3. Bake in hot oven for 10–15 mins or until golden
  4. Serve with Rice salad

RICE SALAD

  • 2 cups of long grain rice
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ¼ of a red capsicum
  • Olive oil and balsamic vinegar
  1. Boil rice and add frozen peas and corn to rice at last 5 mins of cooking
  2. Drain and leave to cool
  3. Add capsicum and dress with olive oil and vinegar

BEEF BOLOGNAISE

  • Olive/canola oil
  • 1 large onion, chopped
  • 1 garlic clove, crushed
  • 500g beef minced
  • 2 x 425g tins crushed tomatoes
  • Fresh parsley chopped
  • 1 grated carrot
  • 1 grated zucchini
  • Salt, pepper to taste
  • 1 tablespoon vegetable stock powder (MSG free)
  1. Heat some oil in a large deep pan, add onions until soft and light brown
  2. Add garlic cook for 1 min on low heat then add mince, fry until brown.
  3. Add tomato and vegies and seasoning. Cook for approx 45 mins, simmer gently.
  4. Serve with pasta

ZUCCHINI SLICE

  • 3–4 medium zucchinis
  • 2 carrots
  • 1 large onion finely chopped
  • 1 cup grated tasty cheese
  • 1 cup self-raising flour
  • ½ cup oil
  • 5 eggs lightly beaten
  • Salt and pepper
  1. Grate the zucchini and carrots add all other ingredients.
  2. Pour into greased tin. Place in moderate oven for about 40 mins or until set and lightly browned.
  3. Serve with rice salad.

LASAGNE (BEEF)

  • 500g minced lean beef
  • 2 x 425g tins crushed tomatoes
  • 1 large onion chopped
  • 1 carrot grated
  • 1 zucchini grated
  • 2 cups shredded cheese
  • Instant lasagne sheets
  1. Fry onions in a little oil until lightly browned
  2. Add meat and cook until brown
  3. Stir in crushed tomatoes, carrot, zucchini and cook for a further 40 mins
  4. Once sauce is ready, add a little sauce to the bottom of a baking dish, place a lasagne sheet on top.
  5. Continue to add sauce, cheese and lasagnes sheets until you have completed 4 layers
  6. Cook for 45 mins on medium heat

Cheese sauce 

  • 4 tablespoons of nuttelex or butter
  • ½ cup of plain flour
  • ½ litre of milk
  • 1 cup of tasty cheese
  1. Melt nuttelex or butter in a small saucepan
  2. Add flour and keep stirring until mixture thickens
  3. Add milk a little at a time until sauce is a custard consistency
  4. Add cheese
  5. Place cheese sauce on top of the lasagne

GINGER BEEF AND NOODLE STIR FRY

  • 500g strips of beef
  • 1 onion sliced
  • 2 carrots sliced
  • 1 red capsicum diced
  • 250g snow peas
  • Small knob of ginger grated
  • ¼ teaspoon soy sauce
  • 1 pkt hokkien noodles
  1. Grate ginger into soy sauce and add to beef strips
  2. Place hokkien noddles in boiling water from the kettle to soften them
  3. Stir fry marinated beef in a little oil
  4. Add the vegetables and cook until vegetables are softened but still crisp
  5. Add softened noodles and stir through

TUNA AND SALSA WITH PASTA

  • 1 x 400g tin of crushed tomatoes
  • 2 teaspoons of tomato paste
  • ½ tablespoon of crushed garlic
  • ½ teaspoon of chopped basil or parsley
  • 1 carrot grated
  • 1 zucchini grated
  • 1 cup of peas
  • 1 x 180g drained tuna
  • 1 large onion diced
  1. Sauté onion in a little oil until softened
  2. Add all the other ingredients and simmer for 25 mins stirring occasionally
  3. Serve with your favourite pasta

BEEF AND MUSHROOM STROGANOFF

  • 1kg diced beef
  • 1 large onion diced
  • 4 tablespoons of oil
  • 2 cups mixed vegies
  • ¼ cup sliced mushrooms
  • 2 tablespoons tomato paste
  • 400g crushed tomatoes
  • Salt and pepper to taste
  • ½ cup sour cream
  • 500g fettuccine
  1. Fry onions in oil until soft and brown
  2. Add beef and fry until brown
  3. Season with salt and pepper
  4. Add tomato paste, crushed tomato
  5. Simmer for 45 mins or until meat is tender
  6. Add vegies and cook for a further 15 mins
  7. Turn off heat, cool for 10 mins and add the sour cream stir through add sauce to fettuccine and serve

CHEESY TUNA AND VEGETABLE ROLLS

  • 750g ricotta cheese
  • 1 grated carrot
  • 1 grated zucchini
  • ¾ cups of tasty shredded cheese
  • 1 x 425g canned tuna
  • Puff pastry
  1. Combine all ingredients together
  2. Defrost puff pastry a few sheets at a time
  3. Cut sheets in half lengthways
  4. Place mixture along middle of each sheet and roll into a sausage roll shape and cut to desired size
  5. Bake in medium to high oven until golden brown

VEGGIE RISOTTO

  • 1 large onion diced
  • 1 ½ cups of brown rice
  • ½ teaspoon of crushed garlic
  • 2 tablespoons of vegetable stock powder (MSG free)
  • 2 ½ cups hot water
  • 1 cup cooked brown lentils
  • 2 cups of mixed vegetables
  • 2 tablespoons of chopped parsley
  • 2 tablespoons of tomato paste
  1. Sauté onions in a little oil until soft
  2. Add rice and garlic and cook for 2 mins
  3. Add enough water with the stock to cover the rice
  4. Add vegetables and tomato paste when rice is half cooked
  5. Keep adding water if necessary and cook until water is absorbed and rice is cooked through
  6. Sprinkle with parsley and parmesan cheese and serve
 

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