Welcome to September! We can't believe it IS actually September but here we are, and isn't that always we say to ourselves. Time sure does fly. The Horse Chestnut tree outside my house is already shedding it's leaves, the first to start the trend in Autumn.
I have spent the week juggling a familiar sort of stress (but one we haven't had to deal with for such a long time) - what shall I put in the lunchboxes? Sending kids back to school (after the longest time!), finally going back to the office and doing anything away from the house for longer than popping to the park.
We love using our wraps to top off a good old reusable plastic box that is missing it's lid too. On our blog now we have both the Chocolate Courgette #Cake (veggies in disguise) and Rainbow #Couscous, the happiest of all couscous's
Here's some super ideas to try out...
Rainbow Couscous
Cooking and prep time 15 minutes
Serves two hungry mouths
1 x mug of couscous
1 x vegetable stock cube
1 x red pepper
½ a cucumber
½ can of kidney beans
½ a can of sweetcorn
A handful of coriander leaves
Method
Put one mug of couscous in a large bowl, crumble over the stock cube and add enough boiling water to cover the couscous. Stir and then cover with a plate for 5 minutes.
Rinse and drain the kidney beans and set aside.
Chop up the red pepper and cucumber into small pieces
Drain the sweetcorn
Stir the couscous and add all the ingredients and tear a handful of coriander leaves to finish.
Pack into their lunchbox and cover with your favourite BeeBee & Leaf wrap ready for them to enjoy at lunchtime.
Chocolate Courgette Cake
This chocolate courgette cake might sound a bit unusual but the veg keeps it lovely and moist, just like a carrot cake. Perfect for a lunchbox treat!
Ready in 1 Hour
Cooking time 40 Minutes
Prep time 20 mins + cooling time
Serves 16
For the cake
4 medium eggs, beaten
150ml vegetable oil
130ml semi-skimmed milk
250g dark brown soft sugar
350g plain flour
200g of milk chocolate melted
2tsp of ginger powder
2 tsp baking powder
400g courgettes
1 tsp vanilla extract
For the icing
100g unsalted butter, softened
1 tsp vanilla extract
250g icing sugar
Method
Preheat the oven to 190°C/gas mark 5. Line a 20cm x 30cm baking tray with baking parchment.
Melt the 200g of milk chocolate in a bowl over a pan of simmering water.
Whisk together the eggs, oil and milk in a mixer or with a hand whisk.
Add the brown sugar and mix well then add the melted chocolate.
Sift the flour, ginger and baking powder into a bowl, then fold into the wet mixture.
Finely grate the courgettes and stir into the mixture along with 1 tsp vanilla extract.
Spoon into the baking tray and bake for 35 minutes or until the knife comes out clean, then leave to cool.
Meanwhile, beat the butter, vanilla extract and 250g icing sugar in a bowl.
Spread the icing over the top of the cooled cake and finish with a dusting of cocoa. Cut into slices, remove from the tray and serve.
