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Posts Tagged ‘cheese’

Couscous with tomato sauce and herbs in the upper tier. Mozarella sticks, egg, cucumber, stuffed peppers and seedless grapes for dessert in the lower tier of a new My Neighbour Totoro bento box bought at SF bokhandeln.

When I make bentos these days, I often use bulgur or couscous. I find these grains very useful for bento for two main reasons, really: they are both quick and simple to make and very variable, and as opposed to rice or pasta/noodles, bulgur and couscous actually benefit from sitting out and being reheated. Most middle-eastern salads employing these grains require you to let them sit out for a while to let the flavours mingle and strengthen. As such, they are perfect for bento!
I make both in the same way: simply pour boiling water on the grains in a bowl, add salt and a pat of butter and spice depending on your taste and what’s available. This time I added a bit of tomato sauce left over from dinner and some fresh mint and basil. I chopped up the cucumbers some more and mixed them in at lunchtime, which made a nice and fresh salad.

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Back from summer holidays! This is a bento to get me back into a good eating habit after almost three weeks of eating out twice a day.

The box in the background holds bulgur with red onion and herbs. I made two of those boxes, one for the BF and one for me. The foreground box will be shared between the two of us. I find that three of the four layers I ordered from monbento are plenty to feed the two of us! Even a little much if you stuff two with carbs.

The foreground holds small peppers stuffed with cheese, fried halloumi cheese, asparagus, homegrown cherry tomatoes and herbs. There is some Ajvar dip in the yellow container and homegrown physalis as dessert!

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Leftover mushroom risotto, celery sticks,carrot and cheese flowers, oregano, cherry tomato, sugar pea and parmesan decoration.

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Dinkel with some corn mixed in, Halloumi, carrots, broccoli, some ajvar and mayo to dip. Lemon balm decoration.

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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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Bento #128

Boiled wheat and peas, hardboiled egg, cherry tomates, chili cheese bits (ovenbaked), a mini Crème Brulee (made from a mix with the help of an eggcup as form) and frozen mango pieces, Thai basil as decoration.

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