I really enjoy playing along with Rhonda's On My Mind.
Making school lunches is always a bit of a dhallenge.
There are so many products out there that are targeted at this away-from-home meal: brightly coloured, creamy textured snacks in plastic and foil individual packets. These over-packaged, over-priced, nutritionless 'foods' make their way into trolleys and then into lunch boxes.
I find it a challenge to get the balance just right between nutritious, appealing food and something that doesn't make the other kids say, "What it that!" There is nothing worse than a child being too embarrassed to open their lunchbox for fear of peer comments.
Making food from scratch is the way I manage to get that balance. Homemade ANZACs or cakes, where I know exactly what has gone into, are options that work for me.
I have always found the tubs of fruit in juice a strange addition to school lunches. Pieces of fruit, swimming in juice (apparently) served in a plastic and foil container. Have you watched many children open these successfully? Make sure you don't forget the spoon. What's wrong with a piece of fruit. Bananas and apples seem to fit perfectly well into lunch boxes and rather then adding to landfill, the scraps are great for compost.
There are so many other products (cheese, yoghurt...) that I could rant about but I'll stop there and head to where I was going with this.
I found a great little recipe for making the most devine lunchbox sized bread rolls. We are now onto the third 16-roll batch.
These do contain yeast as the kiddies are taking a little while to acquire the taste for sourdough.
As there are no preservatives, I have been freezing these and they freeze beautifully.
I know that a roll or a sandwich is nothing original or exciting for a lunch-time snack, but I feel better knowing exactly what is being eaten, and how and when each of the things were made.
I'm sure these rolls would go wonderfully well with a hearty warming soup.