I like to have a few different options for Lunchbox Fillers, I like to keep them healthy but still good value. Over the winter I make these easy Seeded Crackers and soup for lunches, as the weather warms up, I make Dips and Pate to have with these crispy treats. Smoked Mackerel Pate and Hummus are 2 of my favourites.
Smoked Mackerel Pate is really simple to make, mega tasty and great value. I use 2 of the 3 fillets of Aldi’s peppered smoked Mackerel – £1.35 (hubby will have the other with a slice of buttered bread 😉), this is mixed with a pot of cream cheese, a tablespoon of Horseradish sauce, the juice of half a lemon and a little seasoning.
Mix this together On reverse speed 1 (I like it chunky), but you could just mash with a fork till you are happy with the consistency.
Taste and adjust the seasoning
Pop into the fridge in a sealed box till ready.
The hummus is cheap and just lush – the best bit is you can alter the flavours to suit – this is the the way I like it.
Drain a tin of Aldi chickpeas, 33p. I am using the Thermomix, but you can make it with any food processor, a blender or just a fork, it will be chunkier.
To the chickpeas I add a peeled clove of garlic, the juice of half a lemon, a large teaspoon of Tahini and a good glug of olive oil, lightly season with salt and pepper.
I whizz this at speed 4 for 10 seconds, scrape down the bowl and taste – adjust the seasoning to taste and whizz again for a few seconds till,you are happy with it – you may need to add some more olive oil, it depends on what consistency you like.
You can add fresh coriander, or stir through Harrisa or Sweet Chilli sauce, there are recipes for butter bean varieties etc it’s a wonderful dip – and costs pence 👍
The dough for the Crackers is very simple add 150g plain flour, 75g mixed seeds, 25ml olive oil, 175ml boiling water, a pinch of salt and mix together, this will be hot, so I start with a knife, then bring together with my hands.
Pop the ball of dough onto a large sheet of baking parchment and put another in top, flatten out with your hands.
Then, with a rolling pin, roll out as thin as you can.
Remove the top layer of baking parchment and put into a preheated oven (170) for about an hour, then check, it may need another 10 minutes.
When cooled, break into shards, like the trendy restaurants do and put into an airtight box till ready to serve.
Perfect early summer lunch 😊 It looks a bit boring, but it packs a punch in flavour 😋