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Archive for the ‘cheese’ Category

This bento contains fried Halloumi cheese drizzled with thick balsamico vinegar, couscous and baby spinach salad, cherry tomatoes, ecological garden salad, a wedge of grapefruit and spices.
Mmm, lots of my favourite tastes.

The BF gets the same, plus some grapes and a Mr. WA Mozart chocolate truffle.

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Mmm, Mozarella

I have a huge backlog of posts I didn’t get to write up recently. Hrm. I’ll try working on it in the next days.

This is some proper buffalo milk mozarella that I found in a supermarket catering specifically to foodies recently. To explain the difference between what is called “Mozarella” here and proper Mozarella, I’ll leave you with my usual guinea pig’s quote:
“This is Mozarella? But it has so much taste!”

It’s best served with just some olive oil, salt and pepper, ripe tomatoes and possibly basil or rucola.

;)

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Long time no bento… I’ve been away too much. I barely eat at home these days – no leftovers, so no bentos! Since I will be going to an interview tomorrow at lunchtime and have no lunch break, though, I had a reason to prepare one!

This one contains leftovers from a tapas meal I made tonight. Starting with the upper corner and spiraling clockwise:

  • grilled wholewheat bread slices with garlic and butter
  • a tomato rose
  • a “ducky” (well, at least to me) of chili cheese tops (bought frozen)
  • mushrooms glazed with balsamico
  • cheese cubes
  • green melon
  • ovenbaked potato wedges and another tomato
  • ovenbaked striped eggplant (sadly the pretty white and purple stripes faded soemwhat in the oven)
  • organic feta cubes (organic feta is very recommendable! MUCH better than the normal one of the same brand.)
  • corn, pineapple and leek salad in the middle

This bento sadly lacks a lot of colour. Since I have been away so long, all the nice stuff in my fridge has spoiled. Curse you, short-notice travelling! But there were always fresh herbs, chilies and spices from my windowsill to the rescue :) Thyme, rosemary, red banana chilies and thai basil adorn this bento!

Things I learned:
Oven-baked eggplant is low-fat and delicious. And fast! It was done much quicker than I expected. I just cut the eggplant into cubes, salted them, sprayed it with chili-infused olive oil from my spray bottle and put them on the sheet with the potatoes. Done in a few minutes and much less hassle than frying them! Wow!
Organic is sooo worth it. I’m increasing the percentage of organic and fairtrade foods on my shopping list – the supermarket helps me with this by marking them on my receipt and giving me the total amount spent on organic food in a separate post. In this lunchbox the organic foods are: the cheese tops, mushrooms, potatoes, feta and leek. Not sure about the melon (didn’t buy it), the cheese and the toast (wholewheat does not automatically mean organic). And technically my herbs are organic too, since the original herb plants I bought were and I only gave them love, earth and water :)

I have a few more posts to write up. But I am doing NaNoWriMo this November! Since blogging isn’t helping my wordcount, it’ll just have to wait. :)

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How could I forget those?

Well, I guess it’s because while I often see them in the supermarket I rarely buy them for myself but eat some of it every time we visit my BF’s mother. But anyway. I will buy some after I come back from this long weekend to take proper pictures, as those are pictures I found on the web (baad wererabbit, baaaad!).


Messmör and Mesost packets.

Messmör (“whey butter”) and Mesost (“whey cheese”) are products made from whey, the part of the milk that’s left over after you take all the good stuff out of it when making cheese. Sound weird? It gets weirder.
Since it is made from leftovers, it is not very fatty (about 5,5g fat per 100g “butter” according to the labels) but it is very sweet and contains a lot of milk sugars, calcium and iron. It is supposedly very healthy and if you get to know it as a kid, you will love it.
Most of it is made in Norway, and it can be made from cow, sheep or goatmilk, although I suspect the original is supposed to be from goat milk. You buy the cheese in blocks and the butter in small containers.


Mesost (blatantly stolen from kuoksu at blogspot.com, I’m going to replace it soon, I promise!)

My verdict? Messmör is a little too weird for me. It’s very sweet but has no interesting taste or zest that would make me take to it better.
Mesost, on the other hand, is just weird enough for me. I love it! Now take this with a grain of salt and let me explain the taste before you rush to buy some: It tastes like sweet goat cheese. The texture is soft and sticky, a bit crumbly and reluctant to be spread, so still very much a cheese. But the sweet-and-sour mixture together with the zesty taste is actually very nice. It fits best on lightly toasted bread with some butter (if you need to have that fat after all!).

On a slightly different note, look what I found during my image search!

It’s a Wererabbits Wensleydale cheese! Anyone know where I can get my paws on one of those?

PS: I apologize for the images outside this post being down this weekend. We somehow managed to unplug the circuit for the Modem our server is connected to during shutting down for the weekend. They’ll be up again Monday or early Tuesday!

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