Archive for August, 2011

Greek salad with herbs, bell peppers and tomatoes from the windowsill, feta, cucumber, and black olives.

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Bento #352

Red Couscous salad with cucumber, onion and parsley, fried halloumi pieces on more parsley and watermelon for dessert.

This is my own box. Somehow it was hard to photograph it tonight.

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Bento #351

Vegetarian Burritos stuffed with beans, nuts and chili, brown rice, some homegrown herbs and rucola and two strawberries for dessert.
This should get me through Friday!

PS: I added a recipe to yesterday’s post since I had a few people mentioning they never had mushroom pie. Here you go then!

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Is this a real pie? Is this just fantasy?
Caught in a hunger dream, got no key for the pantry!
Open your eyes, just grab a slice and see…
I’m a poor Hobbit, I need pie regularly…
A little apple pie, cherry pie, mushroom pie, berry pie…
Any flavour really, it doesn’t really matter, to me, to me.

Um, I mean with summer almost gone and having let myself go a little by eating out way too much, I thought I’d get back into making bentos. Also, Chanterelles are in season again! Yay!
So I made a bunch of mushroom pie for freezing, and loaded up the lunchbox with some mixed lettuces, cherry tomatoes and a nasturtium flower.

Edit: Since so many asked, here’s the recipe I used (I mostly just winged it but here we go). It’s such a common thing to get here in Sweden I never thought anyone would be interested!

I made 2 big and one small pie, but I will adjust the sizes to about what I used for one of the big ones.
1 pie crust (I made my usual graham pie crust, in a pan about 24cm in diameter and 3cm high)
1 big handful (ca. 70g?) of mushrooms, cut into not-too-small pieces
1/2 (small) red onion, chopped
2 eggs
Olive oil or butter, dash of white wine, parsley, garlic, salt, pepper
Start with preheating the oven to 200 degrees Celsius (or if you have just blind baked your pie crusts, it will still be warm).
I asked the BF if I should pre-fry the stuffing and he enthusiastically agreed. Fried mushrooms just taste better! Also, they will no longer lose water when they are stuffed in the pie.
So I started with glazing the red onion in a pan with the butter and a little garlic, then added the mushrooms, parsley, salt and pepper. When they started to let out their water, I added the dash of white wine, took them off the heat and stirred in the eggs, then poured the whole mixture into the pie shell. It took about 15-20 minutes to bake in the oven at 200 degrees Celsius. Since it starts out warm this is quite quick!

“Ode to a stolen pie” is by me, made for a RP character.

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