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CUSTOMIZE – MAKE A MARK & MARK THE MOMENT
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Page 7 - Recipes

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Coffee Cake Caramel

Mix all ingredients together, until you have a thick, spoonable batter. If you need to loosen the batter, add a little milk or water, 1 tbsp at a time. Heat 1 tsp the oil in the pan to medium, use the rest of the oil to grease... Read more »
Salt Baked Beetroot with Honey Mustard

Skin the beetroot and put in the oven, cooked at 180c for 90 minutes. Or put in a pot of cold water, bring to the boil, reduce to a simmer and cook for 30-40 minutes. Peel and slice the beetroot into thin strips. Mix the beetroot... Read more »
Skillet Flatbread with three tasty dips

Pack all your dips, and your LunchKit into a bag for transport. At your chosen location, make the Skillet bread: Pour 200g flour into a StackBowl. Add the salt, pepper and oil and mix until the mixture resembles breadcrumbs... Read more »
Chilled Ash-e doogh soup

In a jug blender, add all the ingredients and pulse together until smooth. Taste and season with a little more salt if needed. Store in a bottle/contain in the fridge overnight. Decant the soup into an insulated... Read more »
Watermelon and Strawberry Gazpacho

Make the gazpacho in a jug blender. Add all ingredients to the jug and blend on high until smooth. Pour into a 1.5 litre container and chill overnight in the fridge. Store decoration toppings in SnapBoxes for serving... Read more »
Red Pepper and Clementine Gazpacho

Heat your oven to 180c. Lightly oil and salt the 4 red peppers. Cook in the oven for 30 minutes, until lightly charred. Allow to cool. Add all ingredients to the jug and pulse on high until smooth. Pour into a 1.5 litre container... Read more »
Scallop and Prawn poke bowl

Season the shellfish with salt and lemon juice from 1/2 lemon and store in one of the SnapBox Ovals. Place the baby spinach in the other SnapBox Oval. Store the blackberries and sprouts in the two SnapBox Originals. Place... Read more »
Sea Bass &Trout Ceviche with a Pop

Finely slice the seabass and trout fillets. Place into a bowl. Juice limes, and clementine, and drizzle over fish. Slice, and mix in, onion, peppers, and cucumber. Cover, and chill in fridge for about 1 hour... Read more »