Tiffin Time

1.Singapore Rice Noodles:

Ingredients:
To be mixed together:
1 1/2 cups cooked rice noodles, 1/2 cup bean sprouts, 1 cup spring onions greens(chopped), 1/4 tsp cumin powder, 1/4 tsp coriander powder,a pinch turmeric powder, 1 tbsp sesame oil,salt to taste.
Other Ingredients:
1/2 cup spring onions whites(sliced), 1 tsp garlic(chopped), 1/4 cup carrots(cut into thin strips), 1/4 cup french beans(cut into thin strips), 1/4 cup red pepper(sliced), 1/4 cup capsicum(sliced), 1 tsp oil, salt to taste.

Method:
Heat the oil in a wok and saute the spring onion whites and garlic for a few seconds.Add the carrots,french beans,red cabbage and red pepper, capsicum and salt and saute till the vegetables soften.Sprinkle some water if required.Add the rice noodles mixture and toss well over a high flame.

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2.Orange Raisin Muffins:
Ingredients:
1 cup plain flour(maida), 1/4 tsp soda bi-carbonate, 1/2 cup butter, 1 tbsp orange squash, 1 tsp orange rind(grated,optional), 1/3 cup castor sugar, 1/2 cup condensed milk, 1/4 cup raisins, 1/3 cup cream.

Method:
Sieve the flour with soda bi-carb.Keep aside.Cream the butter,orange squash, orange rind and sugar till smooth and creamy.Add the condensed milk,raisins, cream and flour and mix well.Spoon the mixture into 6 greased and dusted muffin moulds.Bake in a pre-heated oven at 180 degree C for 15-20 minutes or until a knife or skewer inserted in a muffin comes out clean.Cool slightly and un-mould.

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Tips For School Lunches