Afternoon snacks

Who doesn’t need inspiration for what to feed hungry kids in the door from kindy or school? In this Food for Thought recipe, Ben Bayly puts a Kiwi spin on a Mexican favourite – filled tortillas. It’s a dish his girls love - tasty of course, but quick, easy and nutritious too. And don’t forget that go-to after school snack – smoothies. All you need is a blender/food processor, milk, banana and berries. (Yoghurt makes a great addition too.)


25g butter
25g flour
500ml lite milk
1. Melt the butter in a saucepan.
2. Add the flour and stir over a low heat until cooked, approximately 5 minutes.
3. Pour the warmed milk into the flour slowly, stirring the whole time to avoid lumps.
4. Cook for about 5 minutes.
3Tbsp Béchamel sauce
½ cup salami
2Tbsp chopped chives
3 cobs of cooked fresh corn (cut kernels off)
1 head broccoli, cooked
1 cup baby kale
2 tortillas
¼ cup grated mozzarella cheese* You can use any leftover meat
and vegetables you have.
1. Roughly chop all of the vegetables and meat, then mix together with herbs, cheese and béchamel sauce.
2. Heat an oven proof pan and place a circle of baking paper on the bottom to prevent sticking.
3. Place one tortilla onto the paper and spread the filling on top.
4. Sprinkle with a little extra cheese and cover with another tortilla.
5. Cook for approximately 2 minutes until the bottom is golden brown.
6. Flip over and cook in a 180°c oven for 3 minutes.
7. Remove from the pan, allow to cool slightly and cut into pieces to serve.

Latest news and features