Homemade tortillas (half corn-, half wheatflour) filled with woked veggies, salsa, greek yoghurt, orange grated cheddar and a few leaves of fresh cilantro.
Cherry tomatoes and sugarpeas on the side and a silicon muffin cup with sugared ginger sticks and blue grapes.
Photo credit goes to my boyfriend because my nose itches so much I literally couldn’t get the camera to focus. Stupid summer cold!
For that, he’ll get the bento (psst – it’s totally not because the restaurant at work serves vegetarian moussaka tomorrow! ;) )
Tell me about your half-and-half tortillas. Do you combine flours so as to eliminate all the lard? They sure look good!
Nice bento :)
Yes, please do tell us about your half-and-half torillas. I want to know more!
I use a very simple recipe without lard – just flour, a few tablespoons of water, a teaspoon of chili-infused olive oil, some drops of lemon juice and salt. They’re baked in a pan with a very thin spray of oil (if any at all).
The cornflour alone is too dry to make a good dough (I don’t think it’s the right variety), but it works well with half and half corn and wheat flour. It gets easier the longer you let the dough rest in the fridge before cooking.
Probably not an actual tortilla recipe, but I like soft tortillas and as little fat as possible.
;)
Hey thanks! I’m going to give those a try. :)