Yummy Lunches

Hees Garden Seafood Restaurant

Situated on the corner of Kingsveiw Rd and Mt Eden Rd, Hees Garden has become an Auckland landmark. For over 25 years, Hees has been renowned for its hospitality, traditional atmosphere and fine Chinese cuisine providing an enjoyable dining experience for any party.

Vege Chip Noodle Salad (Recipe by Aria Farm)

Cook Aria Farm Vege Chips as per instructions on bag.

Place a bed of fluffy lettuce on place.

Cook two minute chicken noodles and rinse in cold water. Place the noodles on top of the lettuce along with the chips, chopped sticks of carrot, courgette and red pepper. Garnish with parsley.

A lovely dish that is easy to prepare, looks great and tastes great!

Sweet Chicken Salad Parce (Recipe by Annabel Karmel)

Ingredients:

• 50g cooked chicken chopped
• 1 tablespoon grated cheese
• 1 teaspoon finely sliced spring onion (optional)
• 1 tablespoon of drained crushed pineapple or chopped tinned peaches
• A little shredded lettuce
• 1 tablespoon mayonnaise
• 1 small round pita bread

Simply mix all the ingredients and stuff inside the pita bread. This recipe makes 2 portions.

Stuffed Pita Pockets (Recipe by Annabel Karmel)

Small round pita breads stuffed with different fillings are very popular with children. Try egg mayonnaise or tinned tuna or salmon mixed with mayonnaise and some chopped spring onions or a slice of meat loaf.

Sesame Tofu Fingers (Recipe by Annabel Karmel)

Tofu can taste very bland but left to soak I this marinade it takes on a delicious flavour. A crisp sesame seed coating on the outside combines well with the soft tofu. Don’t be alarmed at the use of the sake and honey – most of the marinade won’t actually be eaten and, anyway, the alcohol is evaporated during cooking! You can either have these or a snack, or they make a delicious lunch served with noodles and stir-fried vegetables.

Ingredients:

• 1x 300g box of firm tofu
• 2 tablespoons soy sauce

Pasta Salad with Apple Dressing (Recipe by Annabel Karmel)

The secret of this recipe is to choose a fun-shaped pasta – I’ve found animal pasta and spaceship pasta in my local supermarket! If you don’t have a steamer, you can use steaming baskets in ordinary saucepans – just start the sweetcorn and red pepper cooking three minutes later than the broccoli and cauliflower.

Ingredients:

• 150g fun-shaped pasta
• 1 chicken breast
• 150ml chicken or vegetable stock
• 50g cauliflower
• 50g broccoli
• 1 courgette
• 50g frozen sweetcorn

Chicken and Potato Pancake (Recipe by Annabel Karmel)

A delicious thick and golden crispy pancake with a soft succulent centre. This recipe can be varied by adding other vegetables like grated courgettes or chopped sweet peppers. I make it in a 20cm frying pan and my children enjoy cutting their own slices – it can be eaten either hot or cold.

Ingredients:

• 1 chicken breast, cut into pieces, or some left-over cooked chicken
• 300 mls chicken or vegetable stock
• 1 baking potato, peeled and grated
• 1 onion, peeled and grated
• 40g frozen peast

Chicken drumsticks with barbeque sauce (Recipe by Annabel Karmel)

Chicken drumsticks are fun for your child to hold and eat. Simply wrap the ends in foil and they can be eaten either hot or cold.

Ingredients:

• ½ small onion, finely chopped
• Margarine or oil for frying
• 1 teaspoon lemon juice
• 2 teaspoons malt vinegar
• 1 teaspoon brown sugar
• 2 tablespoons tomato puree
• A few drops of Worcestershire sauce
• Salt and freshly ground black pepper
• 2 chicken drumsticks

Cheese, Onion and Tomato Tart (Recipe by Annabel Karmel)

This is a delicious tart and can be served hot or cold. It can be frozen in individual portions for your child and re-heated in the oven. It’s a good addition to your child’s lunch-box. If you prefer, use frozen wholemeal pastry instead of making your own (you’ll need 150g).

Ingredients:

• 100g wholemeal flour
• 1 teaspoon baking powder
• 100g butter or margarine
• 25g finely grated Parmesan cheese
• A pinch of dry mustard
• A pinch of salt
• ½ beaten egg
• 2 tablespoons cold water

Mini Pizzas (Recipe from Brenda White)

Ingredients:

• 1 small pita bread
• 1 tablespoon pasta sauce
• sliced finely diced ham
• ½ cup grated cheese
• Optional extras - sliced mushroom, crushed pineapple, diced green and red
• pepper, sliced tomato

Spread pita bread with pasta sauce, sprinkle with remaining ingredients. Place on a lightly greased tray and bake in a hot oven for a few minutes until cheese melts. Remove from oven and cut into fingers. Allow to cool
before serving.