Goodness To Go – Back to School Lunchbox Inspiration From Rhodes

• 2 cans of tuna, well drained
• 1 tomato, chopped
• ½ red onion, finely chopped
• 4- 6 Rhodes Quality Sweet & Sour Gherkins, drained and chopped
• 125 ml (½ cup) mayonnaise
• salt and freshly cracked black pepper
• 45 ml (3 Tbsp) flat-leaf parsley, chopped
• for serving: 8 slices buttered bread

1. Place the tuna, tomato and red onion in a bowl and toss to mix.
2. Add the Rhodes Quality Sweet & Sour Gherkins.
3. Add the mayonnaise and parsley and stir lightly to mix.
4. Season to taste.
5. Spoon the filling onto 4 slices of buttered bread, close with remaining slices and serve.

●      600 g plain flour

●      10 ml (2 t) of salt

●      5 ml (1 t) sugar

●      1 x 10 g packet instant dry yeast

●      30 ml (2 T) olive oil

●      ± 400 ml (1 ¾ C) lukewarm water

For the filling

●      1 x 410 g can Rhodes Quality Tomato Italian Style

• 100 g salami, chopped

●      350 g mozzarella cheese, grated

●      salt and freshly cracked black pepper

●      dried oregano

2.     Add 250 ml (1 cup) of warm water to the flour and work the mixture together.

3.     Continue adding the remaining water, a little at a time, until the dough is soft yet firm and is kneadable without sticking.

4.     Knead the dough by hand for about ten minutes or until the dough is elastic and smooth.

5.     Form the dough into a ball and place in a floured bowl.

6.     Cover with a damp cloth and place in a warm spot to rise until it has doubled in size.

7.     Knock down and knead again and then divide into 2.

8.     Roll out one half of the dough to an evenly thick rectangle.

1. Use a saucer to cut four circles out of the dough.

10.  Spread each circle with a generous layer of Rhodes Quality Tomato Italian Style.

11.  Top with the salami and the mozzarella cheese.

12.  Season with salt, pepper, and dried oregano.

13.  Fold each circle in half and press the edges together.

14.  Place the calzones on a lined baking tray in an oven preheated to 190° C for 15 minutes or until golden and crispy.

●      140 ml (½ cup + 1 Tbsp) brown sugar

●      125 ml (½ cup) white sugar

●      250 ml (1 cup) creamy peanut butter

●      1 egg

●      5 ml (1 tsp) vanilla essence

●      330 ml (1⅓) cup cake flour

●      5 ml (1 tsp) baking powder

●      5 ml (1 tsp) salt

• To sandwich together:
• 65 ml (1 C) smooth peanut butter
• Rhodes Quality Strawberry Jam

1. Add the egg and the vanilla essence and beat well.

3.     Sift together the flour, baking powder, and salt.

4.     Add the dry ingredients and mix until just combined but do not overmix.

5.     Roll the cookie dough into 24 even sized balls and place evenly spaced out on a lined baking tray.

1. Flatten each cookie with a fork.

7.     Bake the cookies in an oven preheated to 180º for 12 minutes or until golden brown.

8.     Allow to cool.

1. Spread the flat side of a cookie with Rhodes Quality Strawberry Jam.
2. Spread the flat side of a second cookie with peanut butter and sandwich the second cookie to the first.
3. Repeat with remaining cookies, peanut butter, and jam.

●      1 egg yolk

●      5 ml (1 t) dried mixed herbs

●      5 ml (1 t) Worcestershire sauce

●      salt and freshly ground black pepper

●      30 ml (2 T) sunflower oil

To serve:

●      8 mini hamburger buns

●      Soft butter for spreading

• 2 Rhodes Quality Sweet & Sour Whole Gherkins, sliced

●      Rhodes Quality Tomato Braai Relish

2.     Add the egg yolk, mixed herbs and Worcestershire sauce. Season the mince with plenty of salt and pepper. Mix the ingredients together using a wooden spoon or by hand.

3.     Once the mixture is well blended, divide into 8 equal portions and shape into small slightly flattened patties.

4.     Brush the patties with the oil.

5.     Heat a non-stick frying pan and grill the patties.

6.     Turn the patties over so that they cook evenly on each side.

7.     Grill until cooked to your liking.

8.     To serve:

9.     Slice and butter the mini hamburger buns.

10.  Place a burger patty on the bottom half of each bun and top with slices of Rhodes Quality Sweet & Sour Whole Gherkins.

11.  Top with a generous spoonful or two of the Rhodes Quality Tomato Braai Relish.

1. Close with the second half of the bun.

• 65 ml ( ¼ cup) cake flour
• 2 eggs, whisked

●      125 ml (½ cup) Hinds Southern Coating Original

●      Sunflower oil for frying

• 1 x 400 g can Rhodes Quality Whole Kernel Corn in brine, drained
• 100 g feta cheese
• 65 ml (¼ cup) mayonnaise
• 45 ml (3 T) flat leaf parsley, chopped
• 250 ml (1 cup) cherry tomatoes, halved

2.     Dip the chicken strips in the egg and then toss them in the Hinds Southern Coating until evenly coated.

3.     Deep fry the chicken strips in hot oil until golden and crispy or if you prefer air fry the chicken strips at 180° for 10 minutes or until golden and crispy.

4.     Drain on a paper towel to remove excess oil.

1. To make the salad, place the Rhodes Quality Whole Kernel Corn in a medium sized bowl.
2. Crumble the feta cheese over the corn.
3. Add the mayonnaise, chopped parsley and tomatoes, and stir to mix and then season to taste.
4. Serve with the crispy chicken strips.

• 4 thick cut slices of white bread
• Soft butter for spreading
• Rhodes Quality Apricot Jam
• 60 g (¼ cup) cheddar cheese, grated
• 60 g (¼ cup) mozzarella cheese, grated

1. Place two slices of bread down on a cutting board.
2. Spread each slice of bread with a layer of Rhodes Quality Apricot Jam.
3. Mix the two cheeses together and top each with cheese.
4. Butter two slices of bread and place butter side up over the filling.
5. Place one sandwich, butter side down, inside a heated jaffel iron or use a sandwich press if you do not have a jaffel or waffle iron.
6. Quickly butter the open slice of bread and close the jaffel iron.
7. Slowly toast the jaffel over a low flame or medium heat until golden brown.
8. Repeat with the second sandwich.
9. Serve immediately or cool and pack into lunchboxes.

• 1 x 50g sachet Rhodes Quality Tomato Paste
• 1 x 440 g can Rhodes Quality Pineapple Pieces in Light Syrup, drained
• 250 g (2 cups) self-raising flour
• 1 ml (¼ tsp) salt
• 300 ml (1 cup +3 Tbsp) milk
• 1 egg
• 150 g ham, chopped
• sunflower oil for frying

1. Sift the flour and salt into a large bowl.
2. Whisk together the Rhodes Quality Tomato Paste, milk, and the egg.
3. Whisk the milk mixture into the dry ingredients, beating until a smooth thick batter.
4. Stir in the Rhodes Quality Pineapple Pieces and the ham.
5. Allow the batter to stand for 10 minutes.
6. Heat a little oil in a non-stick frying pan over medium heat.
7. Use a 65 ml measuring cup to scoop the batter onto a non-stick pan and shape quickly into rounds.
8. Fry only two pancakes at a time.
9. Cook until the pancakes have bubbles on the top, then flip them over and cook for an additional minute.
10. Repeat with the remaining batter.

Cool, portion and freeze for later use.