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Archive for the ‘tapas’ Category

Bento #284

Leftover potato tortilla, a demented looking apple bunny, cherry tomato and roasted mixed bell peppers with balsamico vinegar in the foreground.
Couscous with a cherry tomato and nigella seeds in the background. (you can’t see it, but there are sundried tomatoes mixed in with the couscous as well.)

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Bento #283

Big box: Potato tortilla on lettuce, cherry tomato decoration.
Small box: Broccoli, carrot chips, ajvar and mayo, olives and avocado.

BF gets the same in the square HK box.

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Potaoto omelette slices, ajvar, hardboiled egg, bell pepper slices, olives and a mint cookie for dessert.

BF gets the same and some more cookies.

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I love shopping days. I usually end up making a whole lot of different fresh foods that day!
After using up fridge contents last week, I have leftovers for bento today.
1/4 of a mini pie with feta and sundried tomatoes, rucola, two heirloom tomatoes and a fishy with vinaigrette in the top layer.
Half a marbled muffin (homebaked), tabbouleh, fried mushrooms, tiny baked potatoes with rosemary, some more heirloom tomatoes and olives in the bottom layer.

Since the BF will eat his at home, he does not get a box today. I was lazy and just put everything in the pie form! (I think it looks great. Heh. And he doesn’t mind.)

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I found a new “bentobox” at IKEA! It’s not specifically made for food, but should take not-too-soggy food OK. It holds 2x380ml, which is a very nice portion size, does not lock tight by itself (so you’ll need a furoshiki) but does have a nice handle on top. Will report on how well the box held up tomorrow!

Mine contains rice (already cold so it doesn’t leave condensation) with a cherry tomato and black sesame in the lower layer.
The upper layser holds a silicone muffin cup of green veggie cocos curry, a piece of teriyaki salmon, raw sugarpeas and avocado, a bear cup with teriyaki sauce, some grapes and a pink mochi – all on Chinese cabbage to keep it from staining the box. The Mochi is also wrapped in plastic foil to keep it from soaking up other tastes :P

Closeup of the upper layer:

BF gets the same in the HK box (the big boy’s bentobox is in the dishwasher because I was a bad girl and didn’t wash it out from the last use!):

I did another bento the week before but it felt somewhat uninspired. It was still nummy though – and a great alternative to the lunch restaurant’s vegetarian menu – cabbage rolls! Eugh.
Posting it so you don’t think I cheated on the #134 :)

Curry couscous with feta and sundried tomato pieces, a cup of leftover cheese tortellini, and some assorted tapas – vinegared fried bell peppers and mushrooms, raw sugarpeas and rucola. I mixed the tapas and the couscous together at lunchtime and it worked nicely :D
Then there’s a raspberry container with yoghurt dressing, some grapes and a mozart ball for dessert.

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Bento #108

Tomorrow is my first day at a new workplace. Since I have to give myself a little message (Ganbatte ne! Fight-o! and so on) and also, since I have to get up quite a bit earlier and after work, renovating a new apartment is on the plans for the evening, I packed a little breakfast box with leftovers for a good start in the day.

The box contains, starting from the top left corner and circling clockwise:
Potato halves, Maché sallad (I love this stuff), crème fraiche with chives to dip, a zucchini with a stick of feta, spiced sweet potato sticks, a mini-pie crust with some egg and half an olive, a few lumps of parmesan, eggplant with herbs, more sweet potato sticks, more salad and a mushroom stuffed with pesto, tomatoes and cheese.

Organic check: The ingredients from organic production are: potatoes, sallad, zucchini, feta, parmesan (the last of the one I imported from Italy *sniff*), mushroom. Everything else I either had already or couldn’t find organic.

Everything in there that needed to be cooked was baked in the oven. The potatoes and sweet potatoes baked while I prepared the rest of the stuff, then I put the other veggies on a tray above it and when they were done, so were the potatoes.

I can post recipes if needed. But for now, I’ll kick myself into bed so I can start my new work fresh and rested!

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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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