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Lunch Lady MagazineLunch Lady Magazine

Lunch Lady Magazine Issue 15

Lunch Lady is a quarterly keepsake full of meaningful content, inspiring family stories, easy DIY, stacks of recipes plus funny relatable opinion pieces about the ups and downs of raising childrwn. It's a magazine where parenting is not taken too seriously but a balanced approach to family life is.

Country:
Australia
Language:
English
Publisher:
We Print Nice Things
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4 Issues

IN THIS ISSUE

access_time7 min.
hello foundation partners, what makes your business unique?

Status Anxiety Brittany Crawford Digital Marketing Manager We’re an Australian brand that's set on creating functional, minimal and timeless leather pieces that don’t cost the earth, handcrafted using ethically sourced, premium leathers. We’re about a life lived simply, with a focus on things that last. Outland Denim Erica Bartle Communications Director We're the only denim brand that started with a social mission to offer opportunity to some of the world's most vulnerable women through the provision of training, employment, living wages, education and social support systems. We see fashion as a vehicle to enhance people's lives throughout the supply chain, from the maker to the wearer. That's why we make incredible jeans! That's why we're #madedifferent! Victorinox Sandra Furer Marketing + Communications Manager Whether knives, watches or bags-sustainability is part of our DNA. Our attitude is this: in…

access_time7 min.
halló iceland

Who makes up your family? We are Giulia, 35, mum; Giordi, 34, dad; Agnese, 5; Frida, 3; and Arturo, 18 months. Where do you usually live? Where is home? We live in Brescia, a city in the north of Italy. But we’re lucky enough to have a family home in a small town on Lake Garda, and we live there a lot during the year. What are you both interested in creatively? We love independent movies, with a particular attention to photography. It’s a form of art we love to share during the evenings while the kids are asleep, and it lets us deal with topics different from everyday life. When we travel, we like visiting museums and art exhibitions. Since we’ve had kids, we try as much as we can to find activities that…

access_time1 min.
apple + rosemary muffins

Makes 12 • 150g / 5.3oz raw sugar• 1 sprig rosemary, chopped very finely• 2 large free-range eggs• 100g / 3.5oz butter, melted and cooled slightly• 200ml / 6.8 fl oz milk• 240g / 8.4oz plain flour• 2 tsp baking powder• pinch of salt• 2 apples, cores removed and roughly chopped• 1 tsp vanilla paste• zest of 1 lemon, optional• 1 extra apple, core removed and sliced into thin slices for topping, optional• sprinkle of raw sugar for topping, optional 1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Line a muffin tin with muffin papers. 2. In a medium-sized bowl, rub the finely chopped rosemary into the sugar until the aroma releases. Allow to infuse for a minute or two, and then add the eggs and whisk together with…

access_time1 min.
oat waffles

Makes 4–6 waffles • 130g / 4.6oz oat flour• 2 tsp baking powder• 1/2 tsp salt• 1 tsp ground cinnamon, optional• 1/2 tsp ground cardamom, optional• 1/4 tsp liqourice powder, optional• 75g / 2.7oz butter, melted• 3/4 cup (180ml / 6 fl oz) milk of your choice• 1 tsp vanilla paste• 1–2 tbsp maple syrup• 2 large free-range eggs If you don’t have oat flour, just blend the same weight of rolled oats in a blender for 10–20 seconds until they turn into a fine flour. For a crispier waffle, make the batter a day ahead and let it rest in the fridge overnight. And to make these waffles dairy-free, use oat milk and substitute butter with coconut oil. 1. In a medium-sized bowl, whisk together all the dry ingredients. 2. In a small…

access_time1 min.
potato waffles

Delicious served with some mushrooms pan-fried in a little butter, a poached egg, or smoked salmon and crème fraîche. Makes 5 thick waffles • 500g / 1lb 1.6oz potatoes, scrubbed• 50g / 1.8oz salted butter, room temperature• 120g / 4.2oz plain flour• 4 large free-range eggs, lightly beaten• large pinch of salt 1. Wash and roughly chop the potatoes and place them in a large saucepan filled with cold water and a pinch of salt. Bring to the boil over high heat and simmer until the potatoes are soft. 2. Drain all the water from the saucepan, but leave the potatoes in the saucepan with the lid off for a minute or two to allow any remaining water to evaporate. 3. Add the butter to the potatoes and mash with a masher until smooth. Add…

access_time2 min.
bolludagsbollaicelandic cream puffs

Makes 12 bolla • 250g / 8.8oz plain flour• 1/4 tsp baking powder• 400ml / 13.5 fl oz water• 150g / 5.3oz unsalted butter• pinch of salt• 5 large free-range eggs• jam, whipped cream and 100g / 3.53oz melted dark chocolate to serve 1. Preheat the oven to 220°C / 425°F / Gas Mark 7. Line two baking trays with baking paper. 2. In a small bowl, mix together the flour and baking powder. Set aside. 3. Place the water and butter in a medium-sized saucepan and bring to the boil over medium heat. Once the mixture has boiled, add the pinch of salt and mix. 4. Remove the saucepan from the heat and add in the flour mixture. Mix vigorously with a wooden spoon until the dough comes away from the sides of the…

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