Spanish Tortilla, Asparagus spears, broccoli, pomegranate, cherry tomatoes, olives and (I needed a last-minute injection of cute) a dog container with Ajvar.

Couscous with raisins for some extra sweetness, broccoli, phyllo rolls with spinach and feta (I bought those recently thinking they’d be perfect for bento), cherry tomatos and a slice of pomegranate.

Mini quiche, broccoli, cherry tomato, asparagus and a slice of cheesecake in the big container, rice, a cherry tomato and sesame seeds in the small container.
A bit rushed because it was 11PM…

PS: Wererabbits is now also feeding new post alerts to Twitter @wererabbitsblog.

Teriyaki salmon, broccoli, asparagus and cherry tomatoes in the foreground, rice with sesame seeds in the background.
Simple and nice ^^;

Non-bento related news:
Geek girls unite! I’ve been at the Swedish Geek Girl Meetup all weekend. On their site you can see me geeking it with some electronics!

Somehow my bentos are all looking similar this week… ah well. It’s the taste that counts!
Broccoli, a mini quiche from a new batch, more homegrown cherry tomatoes, basil and a croissant with a surprise filling! (Psst… don’t tell the BF it’s chocolate!)
Couscous and a piece of bell pepper in the other layer, and some more bell pepper hidden underneath.

Homemade gnocchi in tomato-bell pepper sauce (the smooth version of the recipe below) with parmesan and a basil leaf in the small container; Feta cubes (have to get some protein into me somehow), homegrown yellow and red cherry tomatoes, broccoli, bell pepper and grated carrots in the big container.
Not the most inspired arrangement… I was tired. But it will be yummy! I’m also bringing a bottle of balsamic vinegar dressing for the veggies and feta but I forgot it until after the photo.

Remember these? When I posted about the gnocchi previously, I wasn’t quite happy with the recipe yet. I have filed on the recipe I had a little and it works better now:

Looks much better! (I left out the parsley this time. It looked good on the photo but really, it didn’t add much to the taste.)
Granted, a better quality potato might have worked even better. But this is Sweden and I have to work with what I have on hand…

To be honest, I was surprised at how simple the recipe actually was. If I had known that before, I would have made gnocchi much sooner! It was actually easier than making pasta.
The main problem, as I had suspected, was that the instructions to quarter the potatoes before boiling had been made for big baking potatoes. The ones I can buy here are small – only 5 cm max on the longest side. When boiling them whole and peeling them afterwards, the dough got much drier and stuck together nicely with half the flour.
The ingredients:
500g mealy potatoes, boiled and peeled
100-150g wheat flour
2 egg yolks
1 Tsp. of olive oil, Salt to taste
Mash the potatoes and make into a sticky dough together with the rest of the ingredients. Roll into finger-thick sausages and cut off gnocchi. Boil in portions in salted water until they start floating. As simple as that!

I still have cherry tomatoes ripening and since they’re so good, they deserved to be used reverently. Luckily, this sauce does them justice.
You will need:
about 2 handfuls of homegrown cherry tomatoes
1 red or yellow bell pepper
1 clove of garlic
olive oil, salt, pepper and basil

Halve the bell pepper and roast skin-side up in the oven/broiler until the skin goes black and bubbly. Cool and remove skin. Cut the rest into thin strips and set aside.
Blanch the cherry tomatoes in hot water and de-skin them (cut a cross in the bottom if they’re not all ripe – mine just popped out of their skins without any help though!). Try not to eat all of them like candy before putting them into the sauce.
In a pan, heat olive oil and garlic. Add the tomatoes and bell pepper and let them melt into a still chunky sauce. Season with salt and cracked pepper.

Serve with julienned basil leaves and Parmesan cheese on or tossed with the pasta of your choice.
It works just as well with spaghetti:

I’m submitting this to Presto Pasta Nights hosted this week by Heather at Girlichef.

Annnd here’s today’s bento.

Organic ravioli with ricotta and spinach, tomato and roasted bell pepper sauce, parmesan cheese in the small box.
Two slices of garlic butter baguette (my coworkers are gonna love me for this =.=), green-and-orange-striped bell pepper slices, cherry tomatoes and a Mozart ball chocolate in the big box.
Freckled Basil leaves as decoration.

This is Friday’s bento – made of whatever I had left over as I was SO out of stuff!
Zucchini quiche (there’s another piece underneath), corncob flowers, homemade cheese ravioli, cucumber, steamed butternut squash, cherry tomatoes and a fudge candy for dessert.

Today’s bento will be posted later…

Nothing too fancy for a Monday: tamagoyaki, avocado and cucumber strips on sushi rice, some nori strips, wasabi and pickled ginger.

BF’s box:

He doesn’t like ginger, so no pink for him!

I’m really really sorry. I was aiming for cute animals. But I’m apparently just not a cute person. And my creative brain knows how to grab on to a good visual pun and run with it.
I don’t even listen to KISS.
>.<;

Anyway. KISS onigiri on lettuce, corncob flowers, veggie dumplings, broccoli, cherry tomatoes, steamed butternut squash, bottle of soy, packet of furikake and some Japanese star candy (konpeitou) as dessert.