Posts Tagged ‘egg’

Bento #363

I had some spaghetti and leek left over from dinner yesterday, so I made a frittata with egg and the leftovers.
Sides are boiled Einkorn wheat with a cherry tomato and some lemon balm, broccoli, mango chutney, an olive and a fudge candy for dessert.

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Spinach and ricotta quiche on mixed salad, red grapes and a few pieces of Black&Green’s organic chocolate wrapped in gold foil to keep it from being soaked in vinegar.

Spinach quiche recipe:

Make a savoury pie shell (I used some olive oil instead of butter in a variation of my staple recipe, and it was rather nice). Prebake in a flat pie form.
Filling: 3 eggs, a few tablespoons of Ricotta, salt and pepper, 1 packet of baby spinach, spring onions, sundried tomatoes, cherry tomato halves as decoration.
Mix the eggs, ricotta and salt and pepper to taste. Blanch the baby spinach very quickly by putting it in a sieve and pouring some boiling water on it. Spread it in the form, add chopped spring onions and sundried tomatoes, cover with the egg-ricotta mix and add tomato halves as decoration.
Ovenbake until it seems done, it goes rather quick since it’s so flat.


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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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Guess what leftover I am using up today? *grins*

Devilled eggs on a salad leaf, baby plum tomato, sugar snap peas, pasta all’arrabiata with parmesan and chopped basil, chocolate easter egg.

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A very traditional bento for tomorrow, Japanese three-coloured rice (sanshoku-gohan). It’s easy to make and looks great, so I’ve been aching to make one for a while. I had this vision of using pink tofu for it, but I didn’t know what to colour it with – but then I had red food colour left over from dying eggs!
There’s one for me and one for the BF. He gets the bigger box and I get the HK pink box. Heh, I’d take a different box any day… maybe I should get another “big boy” box.

Fried scrambled egg with salt and sugar, steamed spinach (from frozen spinach) with sesame, garlic, and salt, and fried tofu with some mirin, soy, salt, sugar and a few splashes of easter egg colour! Yay for pink!

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The BF ordered more of that delicious chard and feta strudel, so I was happy to oblige.
Other than that, the box contains Maché salad, a red easter egg and a cut-up slice of Osterpinze with grandma’s homemade apricot marmelade.

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Ooh, do I ever have a backlog from stuff I did this weekend. Expect some spam today!

On Saturday, I attempted to make a traditional Austrian easter bun, called Osterpinze. It’s a soft, sweet yeastdough bun that’s usually presented with a dyed easter egg baked into the middle.
You can find a recipe and a much better writeup of Austrian easter traditions here: http://foodblog.paulchens.org/?p=763 (sadly the writer has disabled comments, because I’d really like to comment and thank them…)
I actually only used 250g of flour, and found a recipe that had the proper proportions of the other ingredients to it. Since it was a test run, only 2 Pinzen were made, but they were a success, so I’m definitely going to make more during the week!

Before baking…

Anyway, apparently eggs aren’t dyed all over in Sweden like they are in Austria, but rather painted on. Since this recipe kind of needs a prettily coloured egg that won’t poison the rest of the bun though, I had a bit of trouble finding the proper dye. In the end, I did find some German cold-coloring. It was… well…

…and after

Why does my egg look like something from Alien now?!?

Right. We’ll see how the second batch becomes. I think blue, what do you think?

PS: It still tasted good, and it’s in my bento today as well!

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Bento eleventy-one! (<-huge geek)

Strudel made from bok choy and feta, green salad with pickled grilled bell pepper, pumpkin pie.

Spinach and Swiss chard strudels are simple, but lovely. I tried it with bok choy (chinese cabbage) this time, which gave the whole thing a very nice, firm texture.
Wash one medium-big head of bok choy and cut the leaves into strips (I didn’t bother with the stalks but stopped cutting once I had chopped away all the green).
In a wide pan, sauté some leek in olive oil (garlic not mandatory but recommended). Throw in the bok choy/spinach/chard/whichever leaf pleases you and fry it a little until it starts to wilt. Add some salt and pepper (and herbs if you wish) to taste. Take the pan off the heat, put on a lid and let the leaf steam itself for a while.
Whisk 2-3 eggs (I used the eggwhite I had left over from the pie plus two more eggs) and crumbled Feta (add more herbs if you feel like more whoosh) in a bowl. Pour over the leaves and mix well, but take care not to cook the egg.
Spread out a stack of 2-3 leaves of phyllo dough on a baking pan. Spoon the leaf-egg-feta mixture onto the side facing you, about as wide as you plan to roll, and leaving a bit of a rim for easier rolling and along the side.
Roll (I use the baking sheet to help me rolling, it’s almost like making phyllo sushi).
Fold in the corners, glue with some leftover egg, spread some egg on top and pop it in the oven at 225deg C. When the dough is golden, the egg should be done too, but check.

I made pumpkin pie after all! I used this recipe from BBC.co.uk, but made the pie shell myself. Normal shortbread dough is too simple to warrant buying it in a shop!

Now I know why this is supposed to be an aphrodisiac – with all the spices, how can it not be!
The taste is… interesting. I am not sure I like the smoothness of the texture (is it possible to just squish the pumpkin roughly with a fork instead of puréeing it?) but the sweet bottom and the fruity, mild filling work well together. I think I should have used more pumpkin though, although it could also have to do with the fact that pumpkin in March is probably not at its ripest (even for French pumpkin)! The smell is lovely and even better when you rewarm it, even though that might be my nose being clogged by all the spices during baking. The pumpkin seems to come out more then.
The leaf on top is Thai basil – the liqorice taste works surprisingly well together with the pie!

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