Variety is the spice of lunch

It's a daily challenge for a mother to make the lunch box more interesting. For the first few weeks after school reopens, there is the excitement of meeting classmates after a break and the packed meals get eaten.

Besides, after months of sitting with parents at a table to eat, it is fun to play and eat at the same time.

But boredom soon sets in and the lunchbox becomes uninteresting.

There are the usual trades — my sandwich for your muffin — but soon even that gets monotonous.

The packed meal comes back untouched or sometimes half eaten.

It is up to the person packing the meal to make it inviting and appetising. Besides, variety is important.

If your child likes sandwiches, keep changing the filling and the bread you use.

Children in Scandinavian countries prefer to take traditional open sandwiches, called smorrebrod.

So why not take a break from the usual two slices of bread, butter and filling and try your hand at an open sandwich?

You will also then have to pack it differently. Just wrap it in foil and give your kid a surprise.

You can use a bread of your choice or try whole-wheat, granary or a halved bread roll. Butter lightly and use as required.

A few suggestions

As you get creative, you will come up with your own concoctions. Just keep in mind that a pretty garnish does make all the difference to a meal.

• Corned beef with potato salad and watercress
• Slices of Cheddar cheese with a few wedges of thinly sliced pineapple and a sprig of parsley
• Thinly sliced cheese alternated with sliced, cooked beef sausage
• Cottage or cream cheese with orange segments and halved grapes
• Tuna and hardboiled egg slices on a bed of lettuce
• Slices of turkey salami with sliced cucumber and a dusting of grated cheese
• Sardines with slices of tomato and Worcester sauce
• Cream cheese with crushed roasted peanuts sprinkled on top. Tap down lightly or they will fall off
• Slices of hardboiled egg, cheese and tomato
• Slices of roasted turkey with parsley and cranberry sauce
  

To make the lunchbox more interesting, do keep in mind that the meal always ends on a sweet note. While fresh fruit is the best option, a few cookies are always welcome.

When my sons were young, I used to bake a batch of at least three kinds of cookies and alternate them. You can also meet up with other mothers and have a baking session and then swap cookies.

Another point to keep in mind is to pack some for your child's best friend too.

Shortbread

• 250g butter
• 1 tsp vanilla essence
• 1-1/2 cup sugar
• 2-1/2 cups flour
• 1/4 tsp salt
• 1/4 cup ground rice
  

Cream the butter and sugar till light and fluffy.
Sift the flour and salt.

Add the vanilla essence, flour and ground rice.
Lightly butter a flat baking tin and spread the mixture evenly in it.

Use a sharp knife to mark out the slices.

Bake in a slow oven for about 50 to 60 minutes till it is golden. Take out and cool on a wire rack, then divide into sections. Store in an airtight tin.

Oatmeal biscuits

• 1 cup flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp cinnamon powder
• 1 cup butter
• 3/4 cup sugar
• 3/4 cup brown sugar
• 2 eggs
• 1 tsp vanilla essence
• 3 cups oats
• 2 cups butterscotch morsels

Sift the flour, salt, baking soda and cinnamon. Cream together the butter, sugar and brown sugar, beat in the eggs one by one and then add the vanilla essence.

Stir in the flour, oats and then the butterscotch morsels.
Drop spoonfuls on to a greased baking tray.
Bake in a preheated oven at 350°F for 8 to 10 minutes till done.

Using a spatula, carefully remove and place on a wire rack to cool. When completely cold, store in an airtight tin and use as required.

— Nirmal Khanna is a UAE-based freelance writer who has family, friends and guests eating out of her hands