Let’s turn lunchtime into the highlight
of your child’s school day!
The back-to-school season is in full swing, and we want to help parents pack tasty, nutritious, and fun meals that kids will love. Every day, we’ll reveal a new lunchbox recipe packed with Rhodes Quality goodness, designed to inspire parents who want to add a special touch to lunchtime. From tasty treats to refreshing drinks, our recipes make back-to-school easier, delicious, and something to look forward to. Because a great lunch can make a great day!
Keep reading to discover how you can stand a chance to
WIN big with Rhodes Quality!
The Rhodes Quality way
We are committed to sealing in freshness and flavour into every product, delivering goodness and taste across our range. From the way we farm and source our ingredients, to the way we seal in goodness in every can, jar and juice box, our range of products are packed with wholesome nourishment, ready to be delivered to your table. Our jams come in a range of flavours and pack sizes, making school lunches easy and delicious every time!
From butter beans to corn and gherkins, the Rhodes Quality range offers inspiration to ensure those lunchboxes return home empty!
Sip smart
Rhodes Quality nectars are the ideal lunchbox addition in the perfect portion size to keep your little one hydrated. Fruity, refreshing and preservative free – Rhodes Quality nectars come in a range of flavours to suit even the fussiest of palates.
Rhodes Quality. Go with Goodness.
Makes about 16-18 pinwheels
Preparation: 20 min
Cooling: 1 hour
Baking: 15-20 min
INGREDIENTS
100 g butter, at room temperature
125 ml (½ c) Rhodes Quality Smooth Apricot Jam
125 ml (½ c) desiccated coconut
1 x 400 g roll Today's puff pastry, thawed
Flour, as needed
1 egg, whisked
METHOD
Line a large baking sheet with baking paper and grease well with non-stick spray.
1. Beat the butter until creamy. Add the jam and coconut, and beat until well combined.
2. Roll out the pastry on a flour strewn surface. Spread the jam and coconut mixture on the pastry and roll up lengthways (like a Swiss roll).
3. Pinch the seam to seal, cover the entire roll with cling film and cool in the fridge for about an hour.
4. Preheat the oven to 180°C. Using a sharp knife, slice the roll into 5mm disks. Arrange the disks on the prepared baking sheet.
5. Lightly brush the disks with egg and bake for 15-20 min or until cooked and golden brown.
6. Allow the pinwheels to cool on the baking sheet for 5 min, arrange on a wire rack and leave to cool completely.
7. Store the pinwheels in an airtight container, in a cool, dark place, or in the fridge for up to a week.
Makes about 16-18 pinwheels
Preparation: 20 min
Cooling: 1 hour
Baking: 15-20 min
INGREDIENTS
100 g butter, at room temperature
125 ml (½ c) Rhodes Quality Smooth Apricot Jam
125 ml (½ c) desiccated coconut
1 x 400 g roll Today's puff pastry, thawed
Flour, as needed
1 egg, whisked
METHOD
Line a large baking sheet with baking paper and grease well with non-stick spray.
1. Beat the butter until creamy. Add the jam and coconut, and beat until well combined.
2. Roll out the pastry on a flour strewn surface. Spread the jam and coconut mixture on the pastry and roll up lengthways (like a Swiss roll).
3. Pinch the seam to seal, cover the entire roll with cling film and cool in the fridge for about an hour.
4. Preheat the oven to 180°C. Using a sharp knife, slice the roll into 5mm disks. Arrange the disks on the prepared baking sheet.
5. Lightly brush the disks with egg and bake for 15-20 min or until cooked and golden brown.
6. Allow the pinwheels to cool on the baking sheet for 5 min, arrange on a wire rack and leave to cool completely.
7. Store the pinwheels in an airtight container, in a cool, dark place, or in the fridge for up to a week.
Makes about 18-20 flapjacks
Preparation: 15 min
Standing: 30 min
Baking: 30-45 min
INGREDIENTS
500 ml (2 c) self-raising flour
2,5 ml (½ t) salt
30 ml (2 T) sugar
500 ml (2 c) amasi
5 ml (1 t) vanilla essence
2 eggs, whisked
Oil, for frying
125 ml (½ c) Rhodes Quality Mixed Fruit Jam
METHOD
1. Mix the flour, salt and sugar in a large mixing bowl.
2. Beat together the amasi, vanilla and oil.
3. Add the amasi mixture to the flour mixture and beat until well combined and lump-free. Cover with a tea towel and let the mixture stand for at least 30 min.
4. Heat a little oil in a non-stick pan. Spoon dollops of the flapjack mixture into the pan and fry over medium heat until the bubbles start forming on the surface.
5. Spoon a little of the jam in the middle of each flapjack, spoon a little more batter on top and flip carefully. Fry for another minute or until cooked through.
6. Repeat with the rest of the batter and Rhodes Quality Mixed Fruit Jam. Set the flapjacks aside to cool completely, arrange in an airtight container and keep in the fridge for up to a week. Serve with some more jam, if preferred.
Makes about 18-20 flapjacks
Preparation: 15 min
Standing: 30 min
Baking: 30-45 min
INGREDIENTS
500 ml (2 c) self-raising flour
2,5 ml (½ t) salt
30 ml (2 T) sugar
500 ml (2 c) amasi
5 ml (1 t) vanilla essence
2 eggs, whisked
Oil, for frying
125 ml (½ c) Rhodes Quality Mixed Fruit Jam
METHOD
1. Mix the flour, salt and sugar in a large mixing bowl.
2. Beat together the amasi, vanilla and oil.
3. Add the amasi mixture to the flour mixture and beat until well combined and lump-free. Cover with a tea towel and let the mixture stand for at least 30 min.
4. Heat a little oil in a non-stick pan. Spoon dollops of the flapjack mixture into the pan and fry over medium heat until the bubbles start forming on the surface.
5. Spoon a little of the jam in the middle of each flapjack, spoon a little more batter on top and flip carefully. Fry for another minute or until cooked through.
6. Repeat with the rest of the batter and Rhodes Quality Mixed Fruit Jam. Set the flapjacks aside to cool completely, arrange in an airtight container and keep in the fridge for up to a week. Serve with some more jam, if preferred.
Makes 12 bars
Preparation: 20 min
Cooling: 30 min
Baking: 25-30 min
INGREDIENTS
100 g butter, at room temperature
60 ml (¼ c) peanut butter
1 egg
125 ml (½ c) light brown sugar
375 ml (1 ½ k) cake flour
2,5 ml (½ t) baking powder
2,5 ml (½ t) salt
125 ml (½ k) oats
250 ml (1 k) corn flakes
125 ml (½ k) Rhodes Quality Apricot and Mango Jam
METHOD
Line a loaf tin with baking paper and grease well with non-stick spray.
1. Sift the flour, baking powder and
salt together and set aside.
2. Put the butter or margarine and peanut butter in a mixing bowl and beat until light and creamy.
3. Add the egg and sugar and beat well.
4. Add the flour mixture, oats and cornflakes and mix with a wooden spoon until well combined – mix with your hands, if preferred.
5. Line the loaf tin with two thirds of the mixture, pressing down firmly. Cool in the fridge for at least 30 min.
6. Wrap the rest of the mixture in cling wrap and cool in the fridge until needed.
7. Preheat the oven to 200°C. Spread the jam on the mixture in the loaf tin.
8. Crumble the rest of the mixture on top of the jam and bake for 25-30 or until golden and crisp around the sides.
9. Slice the into bars and leave in the tin to cool for 10 min. Carefully remove the bars, arrange on a wire rack and leave to cool completely.
10. Store the bars in an airtight container, in a cool, dark place, or in the fridge for up to a week.
Makes 12 bars
Preparation: 20 min
Cooling: 30 min
Baking: 25-30 min
INGREDIENTS
100 g butter, at room temperature
60 ml (¼ c) peanut butter
1 egg
125 ml (½ c) light brown sugar
375 ml (1 ½ k) cake flour
2,5 ml (½ t) baking powder
2,5 ml (½ t) salt
125 ml (½ k) oats
250 ml (1 k) corn flakes
125 ml (½ k) Rhodes Quality Apricot and Mango Jam
METHOD
Line a loaf tin with baking paper and grease well with non-stick spray.
1. Sift the flour, baking powder and
salt together and set aside.
2. Put the butter or margarine and peanut butter in a mixing bowl and beat until light and creamy.
3. Add the egg and sugar and beat well.
4. Add the flour mixture, oats and cornflakes and mix with a wooden spoon until well combined – mix with your hands, if preferred.
5. Line the loaf tin with two thirds of the mixture, pressing down firmly. Cool in the fridge for at least 30 min.
6. Wrap the rest of the mixture in cling wrap and cool in the fridge until needed.
7. Preheat the oven to 200°C. Spread the jam on the mixture in the loaf tin.
8. Crumble the rest of the mixture on top of the jam and bake for 25-30 or until golden and crisp around the sides.
9. Slice the into bars and leave in the tin to cool for 10 min. Carefully remove the bars, arrange on a wire rack and leave to cool completely.
10. Store the bars in an airtight container, in a cool, dark place, or in the fridge for up to a week.
Makes about 24 meatballs
Preparation: 15 min
Cooling: 1 hour
Baking: 10-15 min
INGREDIENTS
250 g boerewors
250 g lean beef mince
125 ml (½ c) oats
2 eggs
125 ml (½ c) drained Rhodes Quality Grated and Spiced Beetroot in Vinegar
15 ml (1 T) BBQ spice
Oil, for brushing
METHOD
Grease a large baking sheet with cooking spray.
1. Remove the boerewors from the casing
and put in a mixing bowl.
2. Add the beef mince and oats to the boerewors mince and mix well.
3. Add the eggs, drained beetroot and BBQ spice, and mix until well combined.
4. Cover the mixture and leave to cool in the fridge for at least 30 min.
5. Shape the mince mixture into walnut-sized
meatballs and arrange on a large plate. Leave to cool
in the fridge for another 30 min.
6. Preheat the oven to 200°C. Arrange the meatballs on the prepared baking sheet.
7. Lightly brush the meatballs with a bit of oil and
roast in the oven for 10-15 min or until cooked.
8. Leave the meatballs to cool completely and
store in an airtight container, in the fridge, for up to 4 days.
TIP: You can also cook the meatballs in an air fryer; preheat the air fryer to 200°C. Grease the air fryer basket with cooking spray. Arrange the meatballs in a single layer in the basket, lightly brush with oil and air fry for 10-12 min or until cooked.
Makes about 24 meatballs
Preparation: 15 min
Cooling: 1 hour
Baking: 10-15 min
INGREDIENTS
250 g boerewors
250 g lean beef mince
125 ml (½ c) oats
2 eggs
125 ml (½ c) drained Rhodes Quality Grated and Spiced Beetroot in Vinegar
15 ml (1 T) BBQ spice
Oil, for brushing
METHOD
Grease a large baking sheet with cooking spray.
1. Remove the boerewors from the casing
and put in a mixing bowl.
2. Add the beef mince and oats to the boerewors mince and mix well.
3. Add the eggs, drained beetroot and BBQ spice, and mix until well combined.
4. Cover the mixture and leave to cool in the fridge for at least 30 min.
5. Shape the mince mixture into walnut-sized
meatballs and arrange on a large plate. Leave to cool
in the fridge for another 30 min.
6. Preheat the oven to 200°C. Arrange the meatballs on the prepared baking sheet.
7. Lightly brush the meatballs with a bit of oil and
roast in the oven for 10-15 min or until cooked.
8. Leave the meatballs to cool completely and
store in an airtight container, in the fridge, for up to 4 days.
TIP: You can also cook the meatballs in an air fryer; preheat the air fryer to 200°C. Grease the air fryer basket with cooking spray. Arrange the meatballs in a single layer in the basket, lightly brush with oil and air fry for 10-12 min or until cooked.
Makes ± 72 bite-sized crackers
Preparation: 30 min
Cooling: 30 min
Cooking: 10-15 min per batch
INGREDIENTS
½ x 410 g can Rhodes Quality mild and spicy chakalaka
125 g cold butter, cubed
375 ml (1 ½ c) cake flour + extra as needed
2,5 ml (½ t) salt
125 ml (½ c) grated cheddar
METHOD
Line a large baking sheet with baking paper and grease with cooking spray.
1. Put the Chakalaka into the bowl of a food processor and pulse until smooth. Remove and set aside.
2. Put the butter, flour and salt in the bowl of the food processor and pulse for short bursts until the mixture resembles breadcrumbs.
3. Add the smooth chakalaka and cheese and pulse until a soft dough starts forming.
4. Turn the mixture out onto a lightly floured surface and shape into a ball. Wrap in cling wrap and chill in the fridge for at least 30 min.
5. Preheat the oven to 180°C. Remove the cling wrap from the dough and roll out on a lightly floured surface to about 1 cm thick.
6. Use a cookie cutter and cut into small shapes. Arrange on the prepared baking sheet. Repeat with the remaining dough.
7. Bake the crackers in preheated oven for 10-15 min or until golden around the edges.
8. Leave the crackers to cool on the baking sheet for 10 min, arrange on a wire rack and leave to cool completely.
9. Store the crackers in an airtight container for up to 2 weeks.
TIP: For larger crackers, bake for 15-20 min.
Makes ± 72 bite-sized crackers
Preparation: 30 min
Cooling: 30 min
Cooking: 10-15 min per batch
INGREDIENTS
½ x 410 g can Rhodes Quality mild and spicy chakalaka
125 g cold butter, cubed
375 ml (1 ½ c) cake flour + extra as needed
2,5 ml (½ t) salt
125 ml (½ c) grated cheddar
METHOD
Line a large baking sheet with baking paper and grease with cooking spray.
1. Put the Chakalaka into the bowl of a food processor and pulse until smooth. Remove and set aside.
2. Put the butter, flour and salt in the bowl of the food processor and pulse for short bursts until the mixture resembles breadcrumbs.
3. Add the smooth chakalaka and cheese and pulse until a soft dough starts forming.
4. Turn the mixture out onto a lightly floured surface and shape into a ball. Wrap in cling wrap and chill in the fridge for at least 30 min.
5. Preheat the oven to 180°C. Remove the cling wrap from the dough and roll out on a lightly floured surface to about 1 cm thick.
6. Use a cookie cutter and cut into small shapes. Arrange on the prepared baking sheet. Repeat with the remaining dough.
7. Bake the crackers in preheated oven for 10-15 min or until golden around the edges.
8. Leave the crackers to cool on the baking sheet for 10 min, arrange on a wire rack and leave to cool completely.
9. Store the crackers in an airtight container for up to 2 weeks.
TIP: For larger crackers, bake for 15-20 min.
Makes 12 pap bites
Preparation: 30 min
Cooling: 30 min
Cooking: 10-15 min per batch
INGREDIENTS
750 ml (3 c) cooked and cooled pap
1 x 410 g can Rhodes Quality Whole Kernel
Corn in Brine, drained
250 ml (1 c) grated cheddar or gouda
2,5 ml (½ t) garlic powder (optional)
Salt, to taste
Crumb: 125 ml (½ c) flour
2 eggs, whisked
375 ml (1 ½ c) breadcrumbs
Oil, for deep frying
METHOD
1. Mix the cooked and cooled pap with the drained corn and cheese until well combined.
2. Season with the garlic powder, if using, and salt to taste.
3. Shape golf ball-sized bites and arrange on a large plate.
4. Dust the pap bites with the flour, dip in the egg and roll in the breadcrumbs.
5. Arrange the bites in a single layer on the plate and chill in the fridge for at least 30 min.
6. Heat enough oil for deep frying and fry the pap bites over medium heat, until golden brown and crisp.
7. Drain the pap bites on paper towels, leave to cool and store in an airtight container, in the fridge for up to a week.
Makes 12 pap bites
Preparation: 30 min
Cooling: 30 min
Cooking: 10-15 min per batch
INGREDIENTS
750 ml (3 c) cooked and cooled pap
1 x 410 g can Rhodes Quality Whole Kernel
Corn in Brine, drained
250 ml (1 c) grated cheddar or gouda
2,5 ml (½ t) garlic powder (optional)
Salt, to taste
Crumb: 125 ml (½ c) flour
2 eggs, whisked
375 ml (1 ½ c) breadcrumbs
Oil, for deep frying
METHOD
1. Mix the cooked and cooled pap with the drained corn and cheese until well combined.
2. Season with the garlic powder, if using, and salt to taste.
3. Shape golf ball-sized bites and arrange on a large plate.
4. Dust the pap bites with the flour, dip in the egg and roll in the breadcrumbs.
5. Arrange the bites in a single layer on the plate and chill in the fridge for at least 30 min.
6. Heat enough oil for deep frying and fry the pap bites over medium heat, until golden brown and crisp.
7. Drain the pap bites on paper towels, leave to cool and store in an airtight container, in the fridge for up to a week.
Makes about 18-20 fritters
Preparation: 15 min
Standing: 30 min
Cooking: 10 min per batch
INGREDIENTS
15 ml (1 T) cooking oil + extra as needed
150 g spinach, rinsed and finely chopped
2 carrots, peeled and grated
1 x 410 g can Rhodes Quality Baked Beans in Tomato Sauce
2 eggs, whisked
250 ml (1 c) self-raising flour
2,5 ml (½ t) salt
METHOD
1. Heat the oil in a large pan. Add the spinach and carrots and stir-fry until the spinach is wilted. Remove from the heat and set aside to cool completely.
2. Add the veggies and the baked beans to a large mixing bowl. Mix until well combined.
3. Add the eggs and mix well.
4. Add the flour and salt and mix until well combined. Chill in the fridge for at least 30 min.
5. Heat enough oil in a deep pan for shallow frying. Spoon dollops of the fritter mixture into the oil and fry over medium heat until crisp around the sides.
6. Carefully turn over the fritter and fry until golden and crisp on both sides. Drain the fritters on paper towel. Repeat with the remaining batter.
7. Leave the fritters to cool completely, arrange in an airtight container and store in the fridge for 3-4 days.
TIP: As a variation, you can use Rhodes Quality butter beans for these fritters too. Omit half of the flour from the recipe, drain 1 x 410 g can Rhodes Quality butter beans and use instead of the Rhodes Quality baked beans in tomato sauce.
Makes about 18-20 fritters
Preparation: 15 min
Standing: 30 min
Cooking: 10 min per batch
INGREDIENTS
15 ml (1 T) cooking oil + extra as needed
150 g spinach, rinsed and finely chopped
2 carrots, peeled and grated
1 x 410 g can Rhodes Quality Baked Beans in Tomato Sauce
2 eggs, whisked
250 ml (1 c) self-raising flour
2,5 ml (½ t) salt
METHOD
1. Heat the oil in a large pan. Add the spinach and carrots and stir-fry until the spinach is wilted. Remove from the heat and set aside to cool completely.
2. Add the veggies and the baked beans to a large mixing bowl. Mix until well combined.
3. Add the eggs and mix well.
4. Add the flour and salt and mix until well combined. Chill in the fridge for at least 30 min.
5. Heat enough oil in a deep pan for shallow frying. Spoon dollops of the fritter mixture into the oil and fry over medium heat until crisp around the sides.
6. Carefully turn over the fritter and fry until golden and crisp on both sides. Drain the fritters on paper towel. Repeat with the remaining batter.
7. Leave the fritters to cool completely, arrange in an airtight container and store in the fridge for 3-4 days.
TIP: As a variation, you can use Rhodes Quality butter beans for these fritters too. Omit half of the flour from the recipe, drain 1 x 410 g can Rhodes Quality butter beans and use instead of the Rhodes Quality baked beans in tomato sauce.
