Recipe: Mason Jar Mania

Pack up these on-trend portable snacks and drinks
ByJasmine BandaliSaturday , 01 November 2014
Recipe: Mason Jar Mania
© ITP Images

LEMON BLUEBERRY SWEET TEA 
SERVES 4
A refreshing take away drink for an afternoon beach picnic

INGREDIENTS

340g frozen blueberries

½ cup fresh lemon juice 

4 cups water 

3 tea bags

¾ cup sugar 

Ice

A punnet of fresh blueberries

1 whole lemon, sliced

METHOD

1 Bring the frozen blueberries and lemon juice to the boil in a large saucepan set over a medium heat.

2 Cook, stirring occasionally for 5 minutes. 

3 Remove from the heat and strain through a sieve using a spoon to squeeze the remaining juice from the blueberries. 

4 Discard the solids.

5 Bring the water to the boil in a saucepan and add the tea bags.

6 Allow to stand for 5 minutes. Add the sugar and stir until dissolved. 

7 Remove the tea bags. 

8  Stir in the blueberry mix. 

8 Cover and chill the mixture for at least 1 hour. 

9 Fill the mason jars with ice, a few lemon slices and blueberries before pouring in the sweet tea. 

WHITE CHOCOLATE LATTE
SERVES 4
No need to make a pit-stop at your local coffee shop with this yummy caffeine fix!

INGREDIENTS

4 cups milk 

1 cup white chocolate

2 tbsp instant coffee granules 

1 tsp vanilla extract

¼ tsp almond extract

METHOD

1 Stir the milk, white chocolate and coffee together in a small saucepan over low heat until the white chocolate has melted. 

2 Stir in the vanilla and almond extracts. 

3 Pour the mixture evenly into the 4 mason jars and serve immediately.

CAPRESE PASTA SALAD
SERVES 4
How can you go wrong with this quintessentially Italian combination?

INGREDIENTS

¾ cup basil pesto 

225g fresh mozzarella, chopped

4 cups cherry tomatoes, cut into halves 

6 cups cooked penne pasta

4 cups fresh baby spinach

Handful of fresh basil leaves

METHOD

1 Assemble each mason jar in the following order:

2 First (bottom) layer: 3 tbsp pesto.

3 Second layer: chopped mozzarella cheese.

4 Third layer: 1 cup halved cherry tomatoes.

5 Fourth layer: 1 ½ cups of the pasta.

6 Fifth layer: 1 cup baby spinach.

7 Sixth (top) layer: a few fresh basil leaves. 

8 Store in the refrigerator until ready to eat. 

9 When ready to serve, empty the jar’s contents on a plate and mix to evenly distribute the pesto. 

ASIAN NOODLE SALAD
SERVES 4
A nutritious oriental meal in minutes

INGREDIENTS

110g soba noodles

1 red capsicum, thinly sliced

1 cup shelled edamame, cooked

2 large carrots, peeled and shredded

A handful of green beans

For the Spicy Peanut Dressing

2 tbsp peanut butter

4 tsp sambal oelek or mild chilli paste

4 tsp rice vinegar

4 tsp soy sauce

¼ cup extra virgin olive oil

1 tbsp black sesame seeds

METHOD

1 In a large pot of boiling water, cook the noodles according to package instructions. 

2 Rinse under cold water and drain. 

3 Meanwhile, make the spicy peanut dressing by whisking together the peanut butter, sambal oelek (or chilli paste), rice vinegar and soy sauce. 

4 While whisking, slowly drizzle in the oil until all the oil is incorporated. Stir in the sesame seeds.

5 Assemble each mason jar in the following order:

6 First (bottom) layer: spicy peanut dressing. 

7 Second layer: soba noodles.

8 Third layer: carrots.

9 Fourth layer: edamame. 

10 Fifth (top) layer: green beans.

11 To serve, pour onto plate or bowl and stir. 

CHICKEN TACO SALAD 
SERVES 4
A simple layered salad full of Mexican flavour

INGREDIENTS

2 whole chicken breasts, grilled 

1 cup red kidney beans

1 cup canned sweetcorn

1 cup tomatoes, diced

1 cup romaine lettuce, chopped

FOR THE AVOCADO DRESSING

¼ cup Greek yoghurt

50g goat’s cheese (crumbled)

¼ cup fresh coriander

1 whole lime (juiced)

¼ tsp cumin

¼ tsp salt

1 whole avocado

¼ cup water

METHOD

1 Prepare your dressing by combining the Greek yoghurt, goat’s cheese, coriander, lime juice, salt, avocado, and water in a food processor. Puree until smooth. Set aside.

2 Using a fork, shred the grilled chicken into mall pieces.

3 Assemble each mason jar in the following order:

4 First (bottom) layer: ¼ cup avocado dressing.

5 Second layer: ¼ cup corn.

6 Third layer: ¼ cup red kidney beans.

7 Fourth layer: ¼ cup diced tomatoes.

8 Fifth layer: ½ cup chicken.

9 Sixth (top) layer: ¼ cup romaine lettuce.

10 Store in the refrigerator until ready to eat. 

11 Toss in a bowl and serve.

BLUEBERRY PANCAKES
SERVES 2
Zero effort pancakes made in in your microwave

INGREDIENTS

1 cup plain flour
1 tbsp baking powder
2 tbsp sugar
2 tbsp butter, melted
¾ cup milk
½ cup blueberries

METHOD

1 Combine the flour, baking powder, and sugar in a small bowl, and whisk until thoroughly combined. 

2 Stir in the melted butter and milk until batter forms.

3 Place ¼ cup of blueberries at the bottom of each jar and then fill to about half way with the pancake batter.

4 Cook in the microwave for 1 ½ - 2 minutes. 

STRAWBERRY SHORTCAKE
MAKES 4
When dessert is this good, why wait until after dinner? 

INGREDIENTS

1 boxed yellow cake mix, baked according to package directions

1 can vanilla icing

Canned whipping cream

A large punnet of strawberries

¼ cup sugar 

METHOD

1 Crumble the yellow cake mix into large chunks. 

2 Press a small amount of the crumbled cake mix into the bottom of each jar.

3 In a small bowl, mix together the frosting and the whipped cream topping. 

4 Spoon a small amount on top of the cake layer. 

5 Spoon a few strawberries on top of the frosting layer, add another layer of cake, vanilla icing and strawberries.

6 Top each jar with a lid and ring. Store in the fridge up to 12 hours before serving.

PEACH YOGHURT PARFAIT
SERVES 1
A takeaway power breakfast

INGREDIENTS

170g plain Greek yogurt 

1 tbsp chia seeds

½ cup granola, divided

1 peach, diced and divided

1 tbsp almond butter

METHOD

1 Combine the yoghurt and chia seeds in a bowl, mixing well until combined.

2 Layer the yoghurt onto the bottom of a mason jar.

3 Pour half of the granola mixture on top of the yoghurt.

4 Layer half the peach dices on top of the granola.

5 Repeat the process again.

6 Top with the almond butter.

SALTED CARAMEL BROWNIE TRIFLES 
SERVES 1
For the times when nothing but chocolate will do

INGREDIENTS 

1 brownie, cut into 6 

bite-size chunks

¼ cup prepared black 

coffee, cooled

2 tbsp caramel sauce

Coarse sea salt

½ cup ready prepared chocolate pudding

½ cup whipping cream, whipped to soft peaks

1 fun-size Snickers chocolate bar, cut into small chunks

METHOD

1 Place the brownie chunks in the cooled coffee for 5-10 seconds to absorb some of the liquid (this doesn’t require the brownies to soak up all the coffee).

2 Assemble in the this order:

3 First (bottom) layer: 3 pieces of coffee soaked brownie.

4 Second layer: 1 tbsp caramel sauce.

5 Third layer: sprinkling of coarse sea salt.

6 Fourth layer: ¼ cup chocolate pudding.

7 Fifth layer: half of the  whipped cream.

8 Sixth layer: Snickers pieces. 

9 Repeat layering, top with chocolate cake chunks and serve.

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