Mum's Lunch

Mum's Lunch

In Australia it can be said we undervalue the importance of the midday meal. A recent study suggests that one in three adults eat their lunch at their desk and one in four is too busy to eat lunch at all. For many children lunch will be the most important meal of their day with up to half of their nutritional intake, yet many lunchboxes fail to provide that.

According to research, many work through lunch in order to save time and avoid working late, in reality it rarely works out that way as taking a lunch break and nourishing the brain with food, oxygen and water is important to refuel and refresh the mind and body and can offer reduce stress, resulting in more efficient and proficient work.

Studies have proven that children who eat a hearty breakfast and lunch are more focused and peaceful in their studies and social settings.

Mirreille Guiliano, author of 'French Women Don't Get Fat', shares that the quintessential French practice in balance and pleasure with food begins at an early age. This approach to healthy living as equilibrium becomes second nature when children reach adulthood.

France's Agriculture and Food Minister, Bruno Le Marie, told Journal du Dimanche in October 2011 that he believes his country "should be an example to the world in the quality of its food, starting with its children." A national decree passed in October to improve school canteens' nutritional quality of dishes served to the 6 million primary students who eat there every day. It specifies that 4 or 5 courses should be offered, with more milk products, salads and vegetables, and more fruit for dessert. Chips, salt, ketchup, and fried foods have been drastically limited, with a balance served between meat and fish during the week.

Nutritionist Darota Trupp who also owns Trupp's cooking school with her chef husband, Walter Trupp explains.
"Lunch is an extremely important meal and it is wise not to skip on it. It not only fuels your body, giving you enough energy for the day's activities, but also fuels your mind, improving your concentration and problem-solving abilities. This is why people who skip lunch often feel tried, restless and/or irritable- not to mention hungry for the remaining day.

"To keep yours and your children's energy and mood up, make sure you have lunch composed from about 30% complete protein, 40% complex carbohydrate and 30% fats. It is also strongly recommended to prepare your own lunch at home from market bought ingredients to avoid many of the food additives that come in take-away food places," she said.

Innovative online business Mum's Lunch is helping individuals prepare healthy, balanced and delicious lunches through its meal plans and recipe library. The subscription based service has partnered with some of the country's best chefs who understand the importance of a good lunch and offer their favourite lunchbox recipes, including Jacques Reymond, Adam D'Sylva, Maggie Beer and more.

For more information, pleases visit: www.mumslunch.com

Plum and Almond Slice

Ingredients
125g butter
1/2 cup sugar
1tsp vanilla extract
2 eggs
1 1/4 cups ground almonds
1 cup self raising flour
7-8 plums, stoned and quartered
demerara sugar to sprinkle

Method
Preheat oven to 180C and grease and line a slice tin.
Using an electric mixer beat the butter, sugar and vanilla until pale and creamy, then add the eggs one at a time. Lightly fold through the almonds and flour.
Spoon the batter into the prepared tin, then top with the plums, placing them skin side down.
Sprinkle the Demerara sugar and bake in the oven for 35minutes, until golden brown.
Allow to cool before sling into rectangles for the lunchbox.

Leek and Potato Soup

Ingredients
4 large leeks
50g butter
4 potatoes
1 parmesan rind
1½ litres water
Sea salt and freshly ground pepper
6 slices prosciutto
1 bunch fresh parsley leaves, finely chopped

Method
Using the whites of the leeks only slice in half lengthways, then rinse well, then slice thinly. Heat butter in a large heavy-based pot, add the leeks and cook over low heat for 15 minutes until softened.
Slice the prosciutto into small pieces and add to leeks, sauté for 5 minutes.
Meanwhile, peel the potatoes and cut into medium sized pieces, add to the pot and cook for a further five minutes, allowing them to soak up the flavours. Add the cheese rind and water and bring to the boil. Reduce heat and simmer for 60 minutes.
Remove cheese rinds and discard.
Puree soup with a stick blender. Season well with salt and pepper to taste and serve with the parsley.

Prosciutto Wrap with Cream Cheese

Ingredients
2 Mountain bread pieces, (I used corn in image)
3 slices prosciutto?
cream cheese to spread (about 2 tsp)?
lettuce

Method
Place one piece of mountain bread on top of the other and spread the cream cheese, layer with the prosciutto and lettuce. Roll and wrap, then pop in the lunchbox.

Rhubarb cake with Crumble Topping

For lovers of rhubarb, this simple recipe is delicious! Great as a dessert with ice cream or cream it also serves well in the lunchbox.

Ingredients
125g butter
200g sugar
1 tsp vanilla essence
2 eggs
250g self raising flour
3 stalks of rhubarb, cut into 1.5 centre metre lengths

For Crumble:
75g butter
75g flour
brown sugar to sprinkle

Method
Preheat oven to 180 C and grease and line a round spring form tin.
Using an electric mixture combine butter and sugar until mixture is smooth, add vanilla and eggs, one at a time. Mix well, then fold in the flour.
Pour mixture into cake tin and smooth the top, then place the rhubarb pieces on top of the batter.
To make crumble, combine the flour and butter in the electric mixture. Then spread the crumble mixture over the cake mixture and rhubarb and sprinkle with brown sugar.
Bake cake in oven for 30 minutes, then reduce the heat to 165 C and bake a further 15, or until skewer comes out clean.