For lunch today I have leftovers from yesterday's dinner : lamb with celeriac. To fill out the rest of the bento, I used some steamed potatoes, shredded leek and cucumber/orange bellpepper for decoration. The sweet section has a variety of fruits I found at the freshmarket last weekend : yellow and blue plum, strawberries, apricot and pear.
With the hot summer weather, we had lots of BBQs last week, which almost invariably (at least for me) consisted of chicken skewers, salad, spring onions, cucumbers and potatoes ... exactly what's in this bento. I just added some leftover green beans from lunch to fill out the box.
This box heralds the end of my week holiday. Ready (but not exactly willing) to go back to work.
Have a nice week everybody and ...
Last bento of the week before I have a week off and after today, I won't be needing/making any bento until August 30.
For this lunch, I made again a vegetarian bento with another of the Valess products. If last week I used the filet with chives and camembert, this week it is a Toscana filet, stuffed with tomato and mozarella. Otherwise for the vegetables, it is a bit deja vu, because reviewing last week vegetables, I just realised I used the same ones : steamed asparagus, sugarsnaps, pumpkin, broccolini and carrot; mixed up with orzo.
The fruit section contains blueberries, peach, dark and yellow plum and a strawberry.
Bon appetit and see you all in a week.
I'm on the last straight line to one week off work and I hope these days will fly by, because I am in desperate need of some free time. We're not going away, as P. can't take time off right now, but at this point even a week at home sounds heavenly.
Back to bento. For today's lunch I have some purple rice, baked salmon and an assortment of steamed veggies (babycorn, asparaus, sugarsnaps and zucchini slices), The fruity vitamins are composed of the usual blue, black and strawberries, plum, apricot and half a saturn peach.
I prepared P's favourite dish last night: green beans à la provençale with chicken, and made enough to fill a bento as well. For lunch today, I have therefor green beans with chicken in tomato sauce, steamed baby potatoes and some carrots slices to fill up the bottom tier. In the top tier, I have the usual fruit assortment (black-, blue- and strawberries, half a saturn peach, a tiny plum and an apricot) as well as two wedges of WW cheese and some crackers.
Labels: apricot, blackberries, blueberries, peach, plum, strawberries, tagliatelle, tomato, zucchini ·
For lunch today, I have the leftovers from last night's dinner. I found some round zucchini during grocery shopping, so I immediately knew what to make : zucchini stuffed with ground pork/beef with tagliatelle and a sauce of tomato and the zucchini innards. A guaranteed success dish at our place.
For dessert and snack, I have a bunch of fresh fruits : apricot, plum, strawberries, blackberries, blueberries and half a saturn peach.
I wish you all a great start of the new week and ...
To accompany the proteins, I have some udon noodles mixed with carrots, pumpkin and sugar snaps and some broccolini and asparagus spears to fill out the savoury part. For dessert (& snack) I have a lychee, a strawberry, an apricot, a piece of apple and a cut up saturn peach.
Have a nice weekend and see you on Monday.
Labels: apple, apricot, corn, eggplant, grapes, green asparagus, ham, lychees, noodles, peach, shimeji, shitake, snow peas, zucchini ·
Because I had a lot of different vegetables left in the fridge and the weekend is already looming closer, I decided to use them in a stirfry with some noodles. So in this stirfry, you find (besides the udon noodles) ham cubes, zucchini, eggplant, green asparagus, snow peas, spring onion, a mini corncob, a few shiitake and the last shimeji.
For dessert, I packed an apricot, a few lychees, a saturn peach, white grapes and half an apple.
Again a very plain bento, with leftovers from last night's dinner. I made an endives casserole with potatoes, minced meat, lean bacon and as the name suggests, endives.
A very plain bento today, with in the bottom tier plain rice and in the upper tier, beef sukiyaki (leek, beef, shitake and shimeji mushrooms) with just two cherry tomatoes for decoration.
I was planning on taking a salade nicoise for the bento tonight, but I haven't figured out how I can pack lettuce without the leaves becoming all mushy. So this is my alternative for nicoise : steamed potatoes, tuna with black olives, green beans, carrot and an orange tomato with radish and spring onion.
For dessert I have a couple of litchi, a piece of apple, white grapes and a piece of peach.
Labels: apple, apricot, brocoli, brown rice, cauliflower, cherry tomatoes, nectarine, radish, tomate-crevettes ·
Today I have a skinny version of a typical Belgian dish in my bento : Tomate-crevettes. Tomate-crevettes can be a starter or a main dish and is basically an raw tomato, emptied out and filled with a shrimp stuffing (peeled sand shrimps with mayonnaise in the original version) which is commonly served with fries and salad.
Instead of the kcal bomb that is mayonnaise, I used a light petit-suisse and blended everything together, adding a bit of herbs and a radish for more taste. No fries neither in the bento, but the usual amount of rice and some brocoli and cauliflower rosets for greens. The cherry tomatoes and radishes supply the necessary dash of colour. For dessert, I have half a nectarine chopped up half and apple and a little apricot underneath it all.
I prepared Bobotie last night, a Southafrican dish which always encounters a vivid success at home. As usual I made sure that I cooked up enough to fill a bento for today. Little mishap in the kitchen though: my rice cooker had a shortcircuit :o( I smelled something burn and was looking all over the place for the source of the smell but couldn't detect anything unusual ... that is until I wanted to check on the rice to see how near to readiness it was. And obviously it wasn't ready at all. Guess who has to go shopping for a new rice cooker this weekend?
Back to the bento. I have a serving of bobotie, some rice topped with radishes and the last of the tian as extra greens. For dessert, I packed a piece of apple, more strawberries, an apicot and a mini plum hidden beneath it all.
Labels: apple, apricot, blackberries, bread, carrot, cucumber, green asparagus, ham, strawberries, yellow tomato ·
For a change, no rice, pasta or potatoes in my bento but a bit of bread, ideal to accompany the homemade ham salad in the purple box. The salad (minced ham with 1 Tbs of philadelphia cheese, herbs, onion and radish) is topped with two green asparagus spears.
In the green box, I have a veggie salad composed of yellow tomato, cucumber, carrot, shallot and green asparagus, sprinkled with chives.
Dessert is coordinated with the colour of the box it is in : mini strawberries, blackberries, a sliced up pink lady apple and a little apricot.
Labels: blackberries, cherry tomatoes, cucumber, eggplant, garlic, onion, plum, strawberries, white rice, zucchini ·
Another workday, another bento.
I cooked a tian provençal this weekend (with eggplant, zucchini, tomatoes, garlic and onion) and made sure I had plenty left over to fill couple of bentos this week. It's such a summery and savoury vegetable dish, that I could eat it every day. And thus I will :o)
To accompany the tian, I have some plain white rice topped with diced cucumber with two sliced up meatballs left over from last night's dinner. I added a little cucumber/cherry tomato skewer. Dessert is all red and blues : mini strawberries, blackberries and hidden beneath all that goodness a little dark plum.