Originally posted to :
This bento is kind of Sweden-themed, but mostly showing how I love to have lots of mixed foods :)
Top layer (Breakfast): Soyghurt, some carrot-apple salad, 1/4 egg, 1/4 wild tomato, chocolate wheats, rye bread, one red dalahorse made of bell pepper and one chocolatey one :)
Middle layer (Lunch): Ovenbaked potato slices, fried red and green bellpeppers and mushrooms in balsamico, Grana (hard cheese rather like parmesan) sprinkles and a basil leaf on top
Lowest layer: 3/4 egg with crab paste, more Grana, some green-red wild tomato, more carrot and apple salad and a bell pepper heart.
The lunch is leftovers from a tapas dinner: I love to make a bunch of mixed foods if I don't feel like anything in specific. The recipes are not particularly Spanish, but generally mediterranean-themed as small mixed foods can be found everywhere around the mediterranean coast.
One of the staples in this type of food are fried, vinegared bell peppers. The recipe is from an Italian chef and has been a long-time favourite in my family.
Fried vinegared bell peppers recipe:
Slice 2-3 bell peppers, preferably each of a different color, into thin strips.
In a deep pan, heat extra virgin olive oil. Add 1-2 cloves of garlic, peeled and quartered. When the oil is hot, add the bell pepper strips and cook them in the oil until they start to become soft, but still have some bite. Take the pan off the heat and pour a generous amount of Balsamic vinegar over them. The dictionary tells me the term for this is to “deglaze” but in fact what we are doing is to cool down the peppers and finishing the cooking by broiling them in the residual heat in the vinegar. The “sauce” itself is not actually used after cooking.
Pick out the garlic bits and serve the peppers hot or cold with fresh Basil and preferably a crunchy Baguette.