Showing posts with label kiwiberries. Show all posts
Showing posts with label kiwiberries. Show all posts
Ginger pork bento
Labels:
apple,
bean sprouts,
blackberries,
blueberries,
brocoli,
carrot,
cherry tomatoes,
ginger pork,
grapes,
kiwiberries,
ramiro pepper,
redcurrant,
strawberries,
white rice
·
Multiple postings on the same day, don't worry ... it won't become a habit. :o) Sukiyaki style bento was my lunch on Monday, no bento on Tuesday (aftermath of the unwanted visit), and today I had this delicious ginger pork at lunchtime.
It was also the first outing of my new purple Bento Color Box, with its tree separate tiers. The box turned out to be a bit smaller than I expected (although it still holds 650 ml), so there wasn't a lot of room of embellishments, which can be an advantage when you're uninspired :o)
The bottom (and largest) tier held white rice with carrot slices for colour, alongside some broccoli and a cherry tomato. The next compartment has a beansprout/ramiro pepper stirfry and the ginger pork giving the bento its name. The top and final tier housed the sweet finish of any good lunch : some fresh fruits.
How to "ginger pork" :
Again a recipe from my new favourite bentobook JustBento. :o)
Ingredients :
* 100g thinly sliced pork
* 1/2 Tbsp fresh grated ginger
* 2 tbs soy sauce
* 1 tbs mirin
* 1 tbs sake
Fry the pork in a little bit of oil, until each side is browned. Remove the meat from the pan and wipe the pan with a paper towel. Add the other ingredients and bring to a boil. Add the reserved meat to the pan, in order to coat it with the sauce.
Show-off of the new bento :
Sukiyaki style beef bento
Labels:
beef,
blackberries,
blueberries,
carrot,
enoki,
kiwiberries,
leek,
plum,
radish,
redcurrant,
shitake,
snow peas,
strawberries
·
A rather straigthforward bento, to get the groove back : sukiyaki style beef on a bed of rice, topped of with some carrots, snowpeas and radishes for that essential dash of colour. And a little sidecar filled with fruity vitamins.
How to sukiyaki style beef :
I can't take credit for this recipe as I found it in Maki's JustBento book (which is a fab book btw, go out and buy it, you won't be disappointed :o) )
Ingredients:
* enoki mushrooms (+/- 90g)
* 10 cm thinly sliced leek (white part)
* 2 fresh shiitake, sliced without stem
* 100g thinly sliced beef
* 1 Tbsp (brown) sugar
* 60ml dashi stock
* 2 Tbsp soy sauce
* 1 Tbsp mirin
* 1 Tbsp saké
Remove the stuck together roots from the enoki and separate them. Heat a bit of oil in a pan and sauté the leek until limp. Add the enoki en shiitake and sauté further for 4 minutes. Add the beef and sugar and stirfry until the meat starts to brown. Add all the other ingredients and cook for an additional 4 minutes. Done.
My apprehension was totally unjustified: not only did I fold the box in a record time, it is also nicely sized (640ml), microwave safe and didn't leak at all (although I have to add that using common sense, I didn't transport it upside down). Compared to other boxes, this one is cheap, easy to use and doesn't take up a lot of room in the cupboard (reason to buy more of them? :o) ), so don't hesitate to get one.
St. Patrick's Day bento
Labels:
apple,
bell pepper,
brocoli,
brocolini,
cucumber,
green asparagus,
iceberg lettuce,
kiwi,
kiwiberries,
olives,
pak choi,
snow peas,
sprouts,
sugar snaps
·
Not a drop of Irish blood is running through my veins, nor is Lá Fhéile Pádraig celebrated around these parts, but any holiday involving drinks, food and having a jolly good time in general is worth dedicating a bento to :o)
In my pursuit of using green items, I clearly went "a bit" overboard but the sun is shining, trees are budding, the birdies are singing to their heart's content and they even announced a peak of 18°C for tomorrow, so I think I am entitled to some green euphoria :o)
My Paddy Day bento has green rice (coloured using Maki's technique posted on JustBento.com) with a cucumber peel shamrock in a green lettuce cradle, brocolini, asperagus, baby pak choi, brocoli sprouts, leftover sausage covered with snowpeas, goat cheese maki and a orange bell pepper heart for that dash of colour. :o)
The fruit section is equally green with granny apple, grapes, kiwi slices and kiwi berries, separated from the rest with cucumber baran. And for the final touch, as Easter is nearing, pistacchio Easter eggs :o)
Sweetie's bento is also ... green, what did you expect? :o) It has as usual roughly the same ingredients : green rice with a cucumber peel shamrock, leftover sausage, snowpeas & sugarsnaps, goat cheese maki, carrot slices and orange bell pepper hearts. On the other side of the cucumber baran : granny apple, grapes, nashi, kiwi slices, kiwi berries and a little Easter egg.
Wortelstoemp bento
Labels:
bell pepper,
bento,
blueberries,
brocolini,
cherry tomatoes,
grapes,
kiwiberries,
nectarine,
plum,
quail egg,
snow peas,
stoemp
·
The recipe is also quite straightforward : cook the potatoes and the veggies, mash everything roughly together (you should still be able to make out the pieces), season to taste with salt, pepper, nutmeg and the herbs you like.
Anyway, this bento almost didn't make it because I was dead tired yesterday and went to sleep around 10 PM. (If you know that my normal bed time hour on working days is somewhere between 0.30 AM and 1.00 AM, you can appreciate my effort.) So, I didn't feel like making a bento last night and went to sleep thinking I would grab a sandwich on my way to work. When the alarm went of at 6.00 AM however, I felt completely refreshed and decided in the spur of the moment, to make a bento anyway. A morning bento ... now, that's a first.
I made this one in half a hour's time. Quite an achievement!
In here you'll find two wortelstoemp cones (leftover from last night's dinner) topped with cheese sakura and lined with broccoli sprouts. On top of the green sprouts, there is a quail egg and some baby corn slices. In order to go with this month's B.O.M.B., I used red lettuce leaves and cauliflower to separate the broccolini and snowpeas from the rest of the bento. The protein part consists of storebought falafel (I have given up on trying to make my own) and for the sweet section I have red and yellow plum, nectarine, black and white grapes, blueberries and kiwiberries.
Smakelijk. :o)
The nameless bento
Labels:
bento,
brocolini,
cherry tomatoes,
clementine,
corn,
grapes,
kiwano,
kiwiberries,
meatballs,
mozarella,
nectarine,
plum,
sugar snaps,
vitelotte
·
This bento has a few leftover items in it : the sliced meatballs are from last night's dinner and there was still a bit of vitelotte mash left, so I took that one along as well. For the veggies I have red lettuce (under the meat), brocolini (finally found some in the stores last weekend), sugar snaps and two cherry tomatoes/mozarella/mini corn skewers. The fruit part of the bento has black and white grapes, kiwiberries, half a strawberry, blueberries, plum, nectarin, clementine and a slice of kiwano (see more about that below).
P. only took a fruit snack to the office today as a lunch meeting had been sheduled.
KIWANO
Ok, so most of my friends know that I can't resist anything marked new or looking unfamiliar while grocery shopping. I'm the dream of any marketeer : the volunteer human guinea pig :o)
Anyway, this fruit is the result of that weakness. I saw this strange looking thing in the exotic fruits section and I just had to buy it (truthful to my "try everything at least once" motto). Kiwano : the name sounded promising and called to mind images of sunny tropical islands. Needless to say that I had high expectations...
and it didn't live up to it. It doesn't have any particular taste and could best be compared to a lightly sweetened cucumber. Very fresh (even for a fruit that has to stay out of the fridge) but otherwise tasteless. It looks pretty as decoration but I will pass on this one next time around. Definetely not worth its price.
Spanakopita bento
Labels:
blueberries,
cherry tomatoes,
clementine,
cucumber,
duck,
feta,
grapes,
kiwiberries,
macaron,
mozarella,
nectarine,
plum,
sausage,
spanakopita,
spinach,
sprouts,
strawberries,
vitelotte
·
I might post of few of the bentos I made for the last two months. But before looking back it's more interesting to look ahead and more particularly look at today's lunch. :o)
Inspired by Blorgie1's mouthwatering Spanakopita snail bento picture, I decided to give that Greek pastry a try. Googling the name for recipes lead to many posibilites and variations, and unable to choose the "right one", I opted for making my own version of it. It's probably not traditional (nor very greek for that matter) but in the end, it's the taste that matters.
I have to admit however that I made the triangle just for the bento and haven't tasted it yet, but the filling was good in itself (yep, I'm the type of girl that can't help snacking on whatever she's making), so baked and wrapped in filo it can only be better :o)
P.'s bento for the day consists of a spanakopita triangle, two skewers composed of cherry tomatoes, smoked duck and mozarella, a grilled chicken sausage, vitelotte mash in a lilac cup, cucumber baran and beetroot sprout. The fruit section has a selection of mainly dark fruits : blueberries, grapes, strawberries, kiwiberries, nectarine, clementine and plum. I also added a mini blackberry macaron for sweetness.
How to Spanakopita, the BentoBliss way :o) :
The following ingredients make 4 triangles
* 250g fresh spinash
* 100g greek feta
* 100g mascarpone (I wanted ricotta but didn't have any available)
* 2 spring onions
* 2 garlic cloves
* 50 g of melted butter and 1 TBS of olive oil
* 8 filo sheets
* 1 egg
* 1 tsp chopped mint
* chopped parsley
* salt, pepper, nutmeg
Pre-heat the oven to 200°C.
Blanch the spinach, drain, squeeze the excess water out of it and chop it up.
Chop the spring onions and fry them shortly in a pan. They have to be a bit tender but not brown.
In a large bowl, mix together the spinach, the onion, the crumbled feta, the mascarpone and the herbs and spices.
Beat the egg lightly (as you would for making a scrambled egg) and add it to the mixture.
Take your filo sheets and lay the first sheet open, brush the butter/olive oil mix on the sheet and cover with a second sheet. Repeat until putting the forth sheet on top.
Cut the sheet in half lengthwise, add a fourth of the spinach mix on the bottom of filo rectangle and twist it into a triangle. It's the same method as for making briouats, see the pic below on how to do this.
Repeat the same procedure with the remaining 4 sheets to have 4 triangles in total.
Put the triangles on the baking tray lined with baking parchment paper, and bake them in the oven until the colour golden brown. The exact time depends on your oven, in my case, it took about 20 minutes.
My bento for today, has roughly the same ingredients as the one Sweetie got. I just left out the duck skewers for me and replaced the chicken sausage by surimi & tzatziki rolls.
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