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    Home » Bento Lunches » Lunches

    Red Nose Day Pitta Pockets

    Mar 13, 2013 · 4 Comments

    19 shares

    On Friday we celebrate 'Red Nose Day', a fantastic fundraising event that the whole country takes part in.  I decided to get warmed up with an early 'Red Nose Day' lunch for Small Child, in an attempt to do my little bit to raise awareness for this excellent charity.

    In this lunch Small Child had a pitta bread, toasted, cut in half and stuffed with tuna and sweetcorn.  They were each topped with some raw carrot 'hair', and decorated with little faces (complete with red noses!) drawn on with edible food markers. On the side he had some more carrot, sliced with a crinkle cutter, a babybel cheese, and some red grapes topped with a red polka-dot pick.

    Eats Amazing - Red Nose Day Pitta Pocket Lunch

    For dessert he had some frozen organic strawberry yoghurt 'red noses', which came out rather pink (I added a little red food colouring but didn't want to add too much), some strawberry granola to sprinkle on top, and some fruit hearts topped with another red polka-dot pick.

    Eats Amazing - Red Nose Day Dessert Box

    I will be 'doing my bit' for Red Nose Day by making cakes/biscuits to be sold at school, as well as giving Small Child a donation to make in return for the privilege of wearing something red to school that day (dare I point out that his school uniform is red?!).

    I hope that Small Child enjoyed his Red Nose lunch!

    Grace

    « The Very Hungry Caterpillar Themed Food & Lunch
    Happy Red Nose Day! »
    19 shares

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    Comments

    1. Oh!Bento UK says

      March 13, 2013 at 6:20 pm

      Awww those pita pockets are so cool!
      And I love the frozen yogurt noses!!!
      Oh and thank you for the link to my blog and fundraising page!

      Reply
      • Grace says

        March 14, 2013 at 1:18 pm

        Thanks Keith! Very happy to link to your fundraising page, it's all for a good cause!

        Reply
    2. Victoria USA says

      March 14, 2013 at 5:15 am

      Just another great lunch for your little guy. I have a question about your grandmother's cake. I made it and it brought a tear to the eye of an older Irish friend. He remebered it as being made with trecale and very dark. Have you ever used treacle? or just added a few teaspoons to the wet mixture?? The internet has soooo many options but I prefer your basic recipe. Thank you!!!!

      Reply
      • Grace says

        March 14, 2013 at 1:24 pm

        Hi Victoria, thankyou for your comment, I'm so pleased that you made the barmbrack cake and that it went down well! It's a very adaptable & forgiving recipe, I'm sure you could easily add a couple of Tbs of treacle without any ill effect - straight to the wet mixture as you say. I'd probably take a little of the sugar out to balance out the sweetness, I'm sure it would be delicious. I find the colour of the cake varies depending on the fruit that is used - my Mum for example tends to use more vine fruits such as raisins and currants, and gets a darker cake, whereas I often use more of a varied mixture of fruits including apricots & cherries which makes it a little lighter. A little less flour makes for a more fruity, darker cake, and the stronger the tea, the darker it gets too. Hope that helps, I really am delighted to hear of your efforts!

        Reply

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