Archive for August, 2008
I finally cracked and made my own potato salad and “meatball” bento – looks Scandianvian, doesn’t it?
Homemade potato salad though, and the “meatballs” are falafels. They come pre-fried and just need microwaving – very handy! Then there’s some gardengrown salad and some cherry tomatoes, a skewered pickle and some red beets (which were the last of my freezer stash).
Pretty simple bento, but I came home late from training and STILL made the potato salad from scratch then. (I make my own mayonaise – I can’t stand salad with storebought mayo.) So – simple-looking, but not that simple.
About 600g of potatoes, boiled and still warm! Boil while you make the rest.
Mayonaise: 1 room-temperature egg
unflavoured oil (I use corn or sunflower)
1 Tsp. mustard
Beat up the egg a little, then beat in the oil in a thin stream until emulsion forms. Add salt and mustard. I did the whole thing in a food processor and added 4-5 small pickles in the end, which got chopped up in the mayonaise. Saves time.
2-3 Tsp. Sourcream (I don’t like sourcream all that much, so I use thick yoghurt. It gives a different taste though, which is somewhat rougher than sourcream.)
1/2 red onion, chopped
2-3 Tsp. vinegar (preferable apple, if you have it)
Mix with the mayonaise. Add salt and pepper to taste (and don’t be afraid to file on the recipe a little until it matches your taste!)
Peel the potatoes and chop them into slices. Toss with the salad while still warm. Cool at room temperature and enjoy!
It’s not the most spectacular recipe, but I needed it written down somewhere :)
I’m not fond of Austrian style (non-mayo) potato salad, which is made with broth. But my grandma swears on making her own mayonaise for mayo salad, and I love that! Adding yoghurt or sourcream makes it a *little* less fatty, which is also good, and fresher.
Top: Rice with a dab of sambal oelek, stirfried tofu and green beans.
Bottom: Leftover teriyaki salmon, bottle of teriyaki sauce, blue/lingon/raspberries, bear cup with pickled ginger.
The colours are kinda meh… it’s all leftovers, anyway. The tofu and green beans are really tasty, I had this craving for a dish like that so I had to cook it – it got a bit brown due to the soy sauce, sadly, but I assure you it’s still healthy.
More leftover caponata with a tomato, four homemade 4-cheese ravioli, steamed asparagus, fresh rucola and a fishy of balsamico, and a zucchini-chocolate muffin/cupcake with creamcheese glazing.
The muffins are adapted from this recipe (a third makes 6 muffins).
BF’s box, similar arrangement.
Not Exactly Bento is holding a bento photo contest, and of course I couldn’t help entering.
The premise is simple and one that I heartily agree with:
The purpose of this contest is to share with everyone what you feel is your most visually appealing bento…the bento picture you’ve taken! This is the bento you sometimes think, “Boy, that one was really good. I should do that one again.” Or it is the bento that when you see the picture again you think how great that bento looked and then you begin to salivate.
It took me a while to decide on which bentos to share. In the end, I decided on one for the contents specifically, and one for the absolutely sexy closeup photo.
Interestingly enough, the two have similar contents. Hm, do I sense a theme?
Tapas prawns, spanish omelette, olives, roast mushrooms, aioli, salsa, asparagus spears, raw bell peppers, tomatos and salad.
Spanish potato omelette again, freshly picked forest berries on yoghurt (frozen to keep better), cherry tomato salad and olives.
This one always makes me hungry when I see it =.= It’s not such a great photo but I love it anyway.
There were some runners-up that didn’t make it in. If you think I should switch at the last minute, kick me!
Upper layer: Couscous with curry powder and spring onions sprinkled on top
Lower layer: Eggplant caponata (with white eggplant!), a bundle of yellow bell pepper, a bundle of rucola, tiny fishy of balsamico for the greens, basil as decoration.
And some hidden dark chocolate almonds :)
The couscous is organic and local-grown. Really nice.
The rucola and basil are growing on my windowsill ^^; Not enough for the localgrown contest yet, but still delicious.
And the whole thing could be vegan if I hadn’t used butter in the couscous. Mmm, butter. And cinnamon and curry powder.
There’s a rainbow in my lunch!
I had some zucchini quiche left from last time (rewarmed from frozen). The rainbow consists of homegrown rucola, yellow bell peppers, carrot slices, strawberries, blueberries and a plastic berry with mustard dressing for the vegetables.
Pretty strong colours and healthy food – guaranteed to let the sun rise for me when I open the box at lunchtime!