Lunch Box with Cream Cheese Bagel, Japanese Fruit Sandwich and Pesto Swirls
- CREAM CHEESE BAGEL:
- 2 tbsp Emborg European Cream Cheese
- 4 psc Cucumber
- JAPANESE FRUIT SANDWICH:
- 2 Pieces Japanese Milk Bread (Shokupan or any white toast bread)
- 200 ml Emborg Whipping Cream
- 1 Kiwi Fruit
- 1 Mango
- ¼ tsp Vanilla Extract
- 5 tbsp Sugar
- 7 Strawberries
- PESTO SWIRLS:
- 1 psc Ready-To-Bake Pizza Dough
- 4 tbsp Green Pesto
- 200 g Emborg Shredded Mozzarella
- 1 Egg
- 1 handfull Edamame Beans
- Emborg Cheddar Cheese (sliced to cubes)
- 1 handful Almonds
Cream Cheese Bagel
This delicious lunch box contains a delicious bagel filled with soft cream cheese, a fluffy Japanese fruit sandwich, easy pesto swirls and some healthy snacks to keep your kids both happy and full all day long!
Start by cutting the bagel in half, and then spread Emborg Cream Cheese on both halves.
Next, cut out your cucumber hearts. Start by slicing the desired amount and then cut out the middle with a heart shaped cookie cutter (or any other shapes you like)
Top your bagel with the hearts and use the rest of the cucumber as nutritious snacks.
Japanese Fruit Sandwich
This recipe is a super easy and delicious treat to complete any lunch box, with its creamy texture and delicious fresh fruits!
Start by preparing the fruit:
- slice and peel the kiwi fruit into 3/4-inch-thick rounds
- peel the mango, trim off the tapered edges, and cut the mango into 3/4-inch-thick batons
- remove the tops from the strawberries and slice them in half.
Then, whip the cream by adding it to a cold bowl and whisking it for a few minutes at medium-high speed. When the mixture starts to bubble, add in the vanilla extract and sugar. Whisk for a few more minutes until the cream is completely whipped - The whipped cream should be spreadable but not runny. A fun tip to see if your whipped cream is ready is to hold the bowl upside down over your head. Good luck! (Let’s hope it’s not too runny.)
Now spread the whipped cream on one side of the sandwich bread. Arrange the fruit on one of the sides, being careful where you place your fruit because you need to be able to cut the sandwich without making too much of a mess!
When the fruit is placed correctly, add the cream on top to fill in any holes. Then add the top slice of the sandwich and carefully press down on the sandwich.
Refrigerate for at least 1 hour before cutting the sandwich diagonally into four pieces.
Start by preheating your oven to 180°C and prepare a baking tray with a baking sheet on top.
Now roll out your dough to a nice, even layer. Then, separate your dough in the middle so you end up with two evenly sized pieces.
Spread an even layer of green pesto onto one of the pieces and then sprinkle some Emborg Shredded Mozzarella on top.
Next, put the piece without pesto and cheese on top of the other, and gently press the two pieces together.
Slice your dough into pieces around 2 cm in width and then press down firmly to seal the edges and twist.
Transfer onto the baking tray lined with baking paper, brush with a beaten egg and bake for 25 minutes until golden brown.
Snacks such as nuts and fruits are high in vitamins and contain healthy fats, making them a winner in the lunch box. In this lunch box, we have added edamame beans, cheese cubes and cucumber and almonds.