Whether traveling by train, plane or automobile food options are generally not particularly delectable and are very over priced. In this week’s tasty blog we bring you jam jars salads and mini frittatas; these hit the spot in that they travel well, use up ingredients in the fridge and do not take too long to make.
Jam Jar Salads can be made in old jars that can be disposed of when finished with. They can be combined to accommodate food likes and dislikes in the family to save that familiar cry of ‘but I don’t like that’. Simply layer the jar starting with some high fibre carbohydrates such as whole grain pasta, quinoa or new potatoes with skin left on, add some protein, a little dressing, fill the rest of the jar with salad and top with seeds. Add the lid, place in a cool bag, when ready to eat give the jar a shake and enjoy. Here is Jamie Oliver with suggestions on what to add and making it sound so much more tasty.
For mini frittatas simply preheat the oven to 180℃ and spray a muffin tray with oil. In the bottom of each mould place some vegetables such as spinach, mushrooms, tomatoes, onion, butternut squash, maybe some Feta cheese – whatever you need to use up. Beat some eggs together – about 6 for a 12 hole muffin tray and pour over the vegetables. Bake in the oven for 20 minutes. This video shows just how easy it is! (it is the first recipe and please excuse the ads)
Safe travels …