I did some other bentos this week but I didn’t get around to post them. They weren’t particularly interesting, anyway.
This one on the other hand is stuffed with yummy food – and since it’s all leftovers, it was easily assembled!
Front: Spanish potato tortilla, pickled beans and onions, cherry tomato.
Back: Spinach and feta “börek” roll, roasted bell peppers in balsam vinegar, a babybel cheese and a chocolate frog.
I haven’t had a Spanish tortilla in my bento in ages! Maki of Just Bento reminded me of it.
The feta and spinach rolls are really easy. I bought dough for it, but you can just use some sheets of phyllo dough cut into triangles as well. Just cut a stick of feta, cover it in spinach (I thawed whole leaf spinach from my freezer – if you use fresh parboil them so they wilt and press out the water), then roll the feta-spinach roll up in the dough triangle. Deep-fry or ovenbake sprayed with a little oil (like I did).
For pickling the onions and beans, caramelise 4 Tsp. sugar in a pot. Add a cup of wine, 4 Tsp. balsamic vinegar, some water, a bay leaf, a sprig of thyme, and the beans and onions of your choice (the cookbook called for giant white beans and whole shallots, neither of which I had, but borlotti beans and quartered red onions worked just as well) and simmer for at least 20 minutes. Salt and pepper to taste and keep in a jar in the fridge.
Serve as-is or add a little olive oil on top before serving. All I can say is YUM.