Three great recipes to try this week while working from home

With Easter out of the way and the long-weekend over, working from home is officially back on and with it comes another few days of quirky recipes to spruce up your lunches.

OK everyone, so the long Easter weekend is over and it’s back to work (from home).

It’s time for our weekly lifesaver: WFH lunches which aren’t beans on toast.

You’re welcome.

CHEESY MAPLE BACON JAFFLE

The whole family will love these extra cheesy jaffles with candied maple bacon - plus, they’re ready in just 15 minutes.

0:05 Prep 0:10 Cook 1 Serving Super easy

INGREDIENTS

• 2 thick slices white bread

• 30g butter, at room temperature

• 2 teaspoons wholegrain mustard

• 60g colby cheese, thinly sliced

• 2 thin bacon rashers (see note)

• Maple syrup, to drizzle

Sweeten your lunches while working from home, or treat your family one day this week, to a Cheesy Maple Bacon Jaffle.

METHOD

Step 1: Spread the bread with butter. Spread 1 buttered slice with mustard and arrange the cheese on top.

Step 2: Preheat a jaffle maker. Lightly spray 1 bacon rasher with oil. Place oiled-side down into a hole of the jaffle maker (across the cutting edge in the centre). Place the mustard and cheese topped bread, filling-side up, on the bacon. Top with the remaining bread slice, buttered-side up, then place the remaining bacon rasher on top. Lightly spray the bacon with oil.

Step 3: Cook, checking occasionally, for 5-6 minutes or until golden. Drizzle over maple syrup to serve.

TEX-MEX HAM WRAP

There’s enough here for four — treat the whole household.

0:20 Prep 4 Servings Capable cooks

INGREDIENTS

• 125g can red kidney beans, drained, rinsed

• 1/2 cup drained salt-reduced corn kernels

• 1 medium tomato, chopped

• 1 medium avocado, chopped

• 1 tablespoon sweet chilli sauce

• 4 pieces rye mountain bread

• 8 slices reduced-fat ham

• 1/2 cup reduced-fat grated tasty cheese

Spice up your work from home wraps by adding a bit of Tex-Mex flavour.

METHOD

Step 1: Place beans, corn, tomato, avocado and sauce in a bowl. Stir to combine.

Step 2: Place 1 mountain bread on a flat surface. Top with one-quarter ham, bean mixture and

cheese. Roll up to enclose filling. Cut in half. Wrap in plastic wrap. Repeat with remaining

mountain bread, ham, bean mixture and cheese. Refrigerate wraps.

HOW TO MAKE THE PERFECT OMELETTE

Mastering the art of cooking an omelette means you’ll never be stuck for lunch — or an easy dinner — again.

This step-by-step, three-egg omelette recipe can be easily adapted with the filling of your choice.

0:01 Prep 0:05 Cook Makes 1 Easy

INGREDIENTS

• 3 eggs

• 20g butter

Make the perfect omelette while working from home this week.

METHOD

Step 1: Lightly beat eggs with a whisk or fork until just combined. Season with salt and pepper.

Step 2: Heat butter in a 20cm non-stick frypan over medium-high heat. When it starts to foam, add egg and shake pan to distribute, gently stirring with a spatula or wooden spoon. As egg begins to cook at the edges, use the spatula to draw cooked egg in towards the centre (without breaking up), allowing the uncooked egg to run out towards the edge.

Step 3: After 30 seconds, the egg should be just set but still soft. (You want a soft, creamy centre without too much liquid - it will keep cooking once it’s removed from the heat.) Add fillings down the centre of the pan, then use the fork or a spatula to fold one side of the omelette over the filling. Hold a warmed plate next to pan, then tilt pan at an angle and slide omelette onto the plate fold-side down. Sprinkle with grated cheese or parmesan if using and serve immediately.

NOTES

Use the freshest eggs you can find.

Use a well-seasoned cast iron frypan or a non-stick pan.

To ensure the right thickness, use a 20cm for a three-egg omelette (serves 1) up to 28cm for eight eggs (serves 2-3).

When the egg is just set but still soft, scatter over your favourite fillings.