School Lunchbox menu: Roasted carrots and cauliflower soup, garlic fan rolls and crudites


It rained, I overslept – woke up at 5.30 am and knew that this morning was going to be a tough one. It will be a full day for Ashraf, swimming session in school this morning, and later on, another 2 hour swim training session in the evening. He needs fuel, and it’s miserable outside. It’s a day for warm, substantial and flavourful soup, packed with vitamins. To go along with that, pillow-soft, fragrant garlic bread to dip in, with some extra to make cheese and veggie sandwiches with.

I did think that today, my timing was off, and Ashraf would end up taking soup with plain buttered wholemeal bread, which would have been fine. But I cut short on some of the dough proofing time and managed to get everything done. My boys got to taste the garlic rolls and soup before they left too 🙂

So, all in all, the whole thing took me 90 minutes to prepare (I took out some time which was spent making breakfast,) and the result is well worth it. The smile on Ashraf’s face as he bit into the garlic rolls was priceless – and he got to take some extra rolls to share with his friends after swimming 🙂

Here are the recipes:

IMG_00000163   IMG_00000171

Garlic Butter Fan Rolls (adapted from dailydelicious – the original recipe makes 16 rolls, I halved all the ingredients)

115 ml milk – scalded and cool to blood temperature, throw away skin

3 gm instant yeast

1 tsp honey

225 gm bread flour + 1 tsp salt

15 gm margarine

half  of a beaten egg

25 gm salted butter, softened

2 cloves garlic

1 teaspoon dried oregano


1) Add honey and yeast to cooled milk – leave to proof till bubbly

2) Mix salt with flour, rub in margarine. Once yeast is bubbly stir it in, add half of 1 beaten egg. Knead for 10 minutes (by hand) or 6 minutes with mixer – I used my hands – it’s therapeutic.

3) Once the dough is silky and non-sticky – oil a bowl, rub the dough with a bit of the oil and cover with cling film. Leave to double in size (about 45 minutes – but I cheated and put the bowl on a ceramic plate on top of the oven as it was roasting the veggies for soup)

4) Mix butter with crushed garlic and add the dried oregano (the original recipe calls for fresh parsley, I haven’t got any!)

5) Once the dough has doubled in size, punch it down, roll it out thin into a rectangle. Spread the garlic butter on the dough.

6) With a sharp knife, cut the dough into 6 long strips – stack the strips on top of one another. Cut the stack into 8 squares. Place the squares into buttered muffin tins (I haven’t found my muffin tins yet, so I used disposable foil muffin cups.

7) Leave to raise in cups for 30 mins, (I did not have time, I left it for 15 minutes only.)

7) Bake in 190 celcius oven for 10 mins.

Roasted Carrots, Cauliflower and Ginger Soup (Adapted from

3 large carrots, scraped and chopped

1 head of cauliflower, cleaned and cut into florets

1 red pepper cut into pieces

1 red onion chopped roughly

4 garlic peeled

Toss all of the above in olive oil, place in roasting pan, sprinkle some sea salt and roast in 200 degree oven for 45 minutes, turning halfway.


Heat 3 cups chicken stock, once boiling, add roasted veggies and onions. Simmer for 7 minutes. Place all in a blender and blend fine.

Put mixture back into pot on low heat, Add 1/2 cup of milk, stir. Add salt and pepper, a squeeze of lime juice. Taste, and adjust seasoning.

Mum's lunch

Mum’s lunch

About mumstech
Retired at 40 after working in various industries including banking and financial services, oil and gas as well as higher education.Now a stay-at-home mum, cheerleader for husband and son, cleaner, nutritionist, cook, laundry lady, driver, clerk cum administration assistant, public relations, personal assistant... I never knew that squeaky clean floors can give me such satisfaction!

2 Responses to School Lunchbox menu: Roasted carrots and cauliflower soup, garlic fan rolls and crudites

  1. Delicious! Thank you so much for sharing your recipes Ida ❤ i love the soup & the garlic fan rolls! big hugs!

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