I made a lot of nummy food over the weekend, so I put all the leftovers into bentos!
…yes, I’m a glutton – but I don’t eat breakfast, so bringing an extra box is OK, right?
First, my two boxes for work:
Pre-dish – butternut squash soup and condiments (wholewheat toast croutons with sesame, thai basil, carrot strips, leek and grilled asparagus).
I managed to find a butternut squash at a supermarket here – any kind of pumpkin is super-rare, so I jumped on it as soon as I saw it! I love pumpkin soup.
The recipe is simple and delicious, based on this Epicurean.com recipe.
I used a capful of soy sauce instead of the fish sauce though, and added a dash or two of curry when frying the squash.
Crabstick, avocado and leek mayo rolls, tamagoyaki and avocado, a rose of pickled ginger, some wasabi hidden under the rose and a pack of soy leftover from my last sushi takeout.
And one for the BF:
Maki and Tamago bee with leek antennae and wings, and a flowerbed of croutons, avocado and leek “grass” and carrot flowers.
Since he’s probably going to eat it at home, the soup and condiments aren’t shown.
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