Archive for the ‘sandwich’ Category

Bento #312

Bento for a long-ish train trip at work tomorrow – homemade rosemary ciabatta sandwiches with creamcheese-feta mix, sundried tomatoes, lettuce and cherry tomato, potato croquettes, cherry tomato and carrot decoration. Flower pick for picking up the croquettes.

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Bento #274

Bringing out the not-so-bento box again with this one: Pita bread with halloumi, lettuce and tomatoes; potato croquettes, a container with ajvar dip, and a candy.

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Toast on dark sourdough bread? Weird, you might think, but it’s quite common in Austria, and quite tasty. It’s generally known as Bauerntoast, or “Farmer’s Toast” because of the generally homemade farmer’s type bread.

It’s also very easy to make on a foreman grill or waffle maker. Just cut some bread, put it on the grill, toss in sliced cheese (something tasty, please, like Emmental or at the very least Gouda), hardboiled egg (see the lovely golden yolk? YUM), onion and tomato slices, another layer of cheese and top it with another slice (or leave it open if you like grilled cheese).
Eat with ketchup, mayonaise, mustard, all of the above or neither.

The bread I used is the rest of the piece of Spelt bread I took home from Austria, by the way. It is delicious – a slice of this farmer’s bread will leave you completely happy and satisfied even without all the trouble with the toasting. It also will keep for ages even without the modern technology of plastic bags and fridges – a linen sack is quite enough for it, according to the testimony of people who actually lived when everybody was making their own bread still.
I will definitely attempt to get hold of some spelt flour around here and make the bread myself. I assume the dough is quite similar to that of my walnut bread that I made a while ago – the pre-dough is prepared to rise the day before the bread is made, and the dough rises quite a bit more afterwards. Oof – good bread needs time! I’m not sure where I will find that ingredient, either. But it’s worth making some time for lovely bread, definitely!

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Breakfast bento breadrolls

The BF started working this Monday, hence the lack of bentos. But since I get hungry around 10 these days, I packed us some leftover pita with hummus, baba ghanoush, feta, carrot stripes, rucola and olives as breakfast:

I guess the reason I’m not numbering this one is this: I don’t see a box stuffed with a sandwich as a bento.
Why not? There are bentos containing sandwiches and all kinds of non-traditional Japanese food. The sandwiches are also no less fancy – not your vanilla pb&j here.
But there are two things that make a bento a bento for me, I think. One, the box should have more than one food. Having different dishes, or differently prepared food in a box is something essential to bento for me.
Second, the space in the box is not entirely used up. While not all bentos use up all available space, the clever use of available box-room and tasteful arrangement is an important part to me. See how it looks like when packed:

Boring! And definitely not the same as an elaborate bentobox.

But they were still delicious.

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A breakfast/snack box – since I have started training Aikido I actually start feeling hungry in the morning! And since I should go in early tomorrow to get as much work done as possible while the sun is still up, I thought I’d better get something to start me of well and soften the hunger should my lunch and/or dinner be late. It’s crunch time at the codemonkey farm!

In the middle is a happy egg weebl, then there are two pieces of bellpepper filled with caponata (which is still good) and decorated with fresh herbs, then there are some grapes, two dates, two physalis, bell pepper sticks, and the last of the tiny cheese tarts. *sigh* They were cute, but expensive, since I ended up not liking one of three…
The bread is extra so it doesn’t get soggy. It’s a ready-baked baguette roll from the freezer.
That should last me a bit…

And a note to all you nutritionists: Sitting on your ass all day but thinking/coding until the head smokes does use up an incredible amount of sugar! It’s amazing but rarely considered in nutrition advice…

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Meeta's wonderful article about German bakeries on The Daily Tiffin reminded me of a topic I've been wanting to write about for a while: Swedish bakeries, or rather, Swedish cafés because that’s what they usually are.

A typical Swedish café is far from cool. Nor is it stylish, designed or anything like that. The proper word for it is comfortable.

Swedes drink a lot of coffee, but, unlike say the Italians, they don't consider it to be a hip or sexy thing to do. It's a comfort thing, something to do with your family on a Sunday afternoon. And that is how Swedish cafés look and feel – a little like being invited to your grandma on a sunday afternoon, in a lovely, maybe a bit oldfashioned house. The coffee isn't espresso (though some cafés have started to serve that too) but filter coffee, but there is lots of it. And oh! the good food!

Apart from delicious bakeries (a photo of these is still forthcoming, as I didn't manage to take one last time), most cafés will have a lunch menu. There is no big restaurant tradition in Sweden, but a lot of places traditionally offer lunch with coffee at really nice prices.
Outside lunch times you can usually order smörgas – stuffed or single-layer sammiches with lots of nummy fillings! The ones my café makes are especially nice – you can see one with shrimp on the left and one with meatballs on the right!
The toast bread is also homemade and delicious – one of the few types of Swedish bread I really love, as it’s unsweetened! Most Swedish bread is sweetened, as opposed to German – it’s an acquired taste I guess, but I crave nice black bread!

The real deal though, of course, is the sweets. Mmm. I’ll continue about them next time – with photos!


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