Showing posts with label plum. Show all posts
Showing posts with label plum. Show all posts
Stuffed Zucchini Bento
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 ...
Bon appetit.
Bobotie Bento
Labels:
apple,
apricot,
beans,
beef,
eggplant,
plum,
strawberries,
white rice,
zucchini
·
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.
Bon appetit.
Tian Provençal Bento
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.
Bon appetit.
Summer bento
Although the weather is far from summery at the moment, I decided to go for a sunny bento today. So, in the bottom tier, I have a quinoa salad (with mint, spring onion, tomato and cucumber), a grilled piece of corn and a few slices of zucchini and feta terrine. The top tier has the usual suspects : srawberries, a tiny plum, apple, nectarine and the last two mini clafoutis.
Bon appetit.
Beef chimichurri bento
Labels:
apricot,
beef,
bell pepper,
clafoutis,
corn,
plum,
snow peas,
strawberries
·
After a long hiatus, I am back to bento (again). I need to get on the diet train (again) as well, so doing both at the same time seems appropriate.
For lunch today, I have the leftovers from last night's dinner : Beef Chimichurri. I doubt that it is the true version of the Argentinian dish, but it's the one I make and that is liked by all joining me at the dinner table. Looking back to my last post back in February, it seems I am still on my tour around the world. :o)
So in the bottom tier, beef chimichurri with snowpeas, corn and red bell pepper, accompanied by rice, a small sauce container and a little cucumber skewer for decoration. In the top tier, I have two mini strawberry clafoutis I made yesterday, as well as the usual fruity vitamins i.e. apple, apricot, plum and strawberries.
Buen provecho.
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.
Creole turkey bento
Labels:
apple,
blueberries,
grapes,
green beans,
nectarine,
plum,
savoury cake,
strawberries,
sugar snaps,
turkey,
white rice
·
We just had a three day weekend (Easter Monday is a holiday in Belgium) that passed way too quickly, as usual. I sometimes think I wouldn't mind two day workweeks and 5 day weekends, but on the other hand, I guess you have to work for a longer time to really enjoy the time off :o) On the positive side, it will be weekend again in 4 days ... yay.
Today's bento is not sophisticated. I have been busy with creative things this whole weekend and didn't think about what I would pack for bento, until it was already quite late.
So my lunch is composed of white rice with some cheese decoration, creole turkey with baby mushrooms (leftover from diner), green beans and sugar snaps for that dash of colour. I used some slices of spinach savoury cake (which I found in the frozen bento stash) as a baran to separate the savoury from the sweet. The fruit section has my usual fruits : grapes, plums, nectarine, apple, strawberry, blueberries.
Same thing for P.'s bento, nothing to add.
And to end this post I just wanted to show off what I baked this weekend : oriental cupcakes. :o)
The cupcake has almonds in it (powder and pieces) and is flavoured with cinnamon and orange flower water. Because I didn't have any rose water left (it met an untimely end on the kitchen floor), I flavoured the white chocolate and cream frosting with orange flower water again and used food colouring in order to have it look orangy. I wanted it to be a rather funky orange but it ended up way more pastel, oh well. They were delicious and that's what counts in the end, right?
Easter Bell bento
Labels:
apple,
bell,
bell pepper,
bento,
black rice,
carrot,
clementine,
easter,
grapes,
nectarine,
paasklokken,
plum,
schnitzel,
stirfry,
strawberries
·
For those of you who aren't familiar with the Easter tradition in Belgium and France, seeing a bell as an Easter theme will probably raise some eyebrows. Bells bringing Easter eggs is part of the catholic Easter tradition, although nowadays we also have Easter Bunnies as seasonal decoration. Trivia fact : in Dutch it's not a rabbit, but a hare, the Paashaas :o)
Back to my Easter bell. I am sure you're eager to know how it is related to Easter (and even if you aren't, you're still getting the full story :o) ).
Children are told that after Mass on Maundy Thursday, all the bells leave the bell towers of their respective churches and fly to Rome (hence the wings). This explains why you can't hear any churchbell toll from Maundy Thursday to Easter Sunday (the silent bells are actually a sign of mourning, but that's not half as fun as imagining flying bells). In the night of Saturday to Easter Sunday, the bells return with their bellies full of Easter eggs, which they drop in the gardens on the way to their churches. On Easter morning the children have to search the garden to find the eggs the bells dropped.
So far the Easter trivia. Now the bento. Under the forbidden rice, I have a stirfry of green bell pepper, bean sprouts, leek and carrots, and mini schnitzels. The carrot kinpira acts as a baran. The vitamin section is composed of white and dark grapes, plum, nectarine, clementine, nectarine and strawberry. I even added two chocolate eggs ... because it's the season :o)
The Easter bell deco is made of cheese (coloured with turmeric), with ham and nori decorations.
To all my friends & readers
Garlic mushroom bento
How time flies. The blink of an eye and it's already the middle of the week again. And this time there is a three day weekend urging me on, as a carrot on a stick. :o) I really look forward to it, as I have so many pending projects I would like to start on. If the weather decides to finally give in to spring and the rain and wind would subside, this would indeed be a perfect break. Fingers crossed that the sun will be quicky rerouted to my part of the world. :o)
Back on the bento front, there isn't anything special today. I have been thinking of making a bunny/Easter themed box, but don't seem to be able to come up with something nice ... maybe tomorrow, maybe (don't get your hopes up).
Anyway, my bento has sausage slices (left over from last night's dinner), some white rice with cheese sakura, fresh carrot kinpira (made a whole new tupper of it yesterday) and baby mushrooms sauteed with garlic and shives. A cucumber baran separates main course from dessert, being the usual fruit selection (orange, plum, nectarine, grapes, apple and kiwi).
Mediterranean stirfry bento
Labels:
balsamic sesame chicken,
beans,
bell pepper,
bento,
goat cheese,
kiwi,
nectarine,
orange,
plum,
stirfry,
strawberries,
zucchini
·
I love stirfries : they are easy to make, quickly done, the veggies keep more vitamins than by cooking/boiling them and as you only use a wok, the amount of dishes to be done afterwards is also reduced to a minimum.
The only downpoint, as you can tell by looking at this picture, is that it looks so downright messy in a bento,which everything poking out in every possible direction, as if the greens were hit by some kind of natural disaster. :o( Luckily the taste didn't suffer from this lousy presentation.
Back to the contents : for today, I packed balsamic sesame chicken pieces and a mediterranean stirfry composed of green beans, red and yellow bell pepper, zucchini, potato wedges and baby carrots. For dessert, there are grapes (black & white), strawberry, nectarine, kiwi, orange.
Exact same ingredients as the previous one, so nothing to add :o)
Taboulé & falafel bento
Labels:
apple,
bento,
brocoli,
cherry tomatoes,
grapes,
nectarine,
plum,
scallion,
strawberries,
taboulé
·
I was a bit at a loss last night as to what to pack in today's bento. My main problem is that I don't plan ahead. I try, really, I do, but somehow it just never works out the way I want it to. This means that by Tuesday, all my good intentions have already gone down the drain and I have given up on the whole "let's plan ahead and save precious time in the evening" plan.
Yesterday was no exception to the rule: like on other evenings, I found myself staring blankly at the inside of the fridge. And then I saw the M4SB on the kitchen cupboard, waiting to be put away and inspiration hit me : the magic of the M4SB was operating :o)
I didn't plan it to but when I finished assembling the bento, it was quite colour coordinated again. I guess it's a virgo thing that takes me unawares, whether it be colours or symmetrical lines, I always come back to "neat and orderly".
Anyway, enough rambling. My M4SB of the day has :
* yellow section : taboulé with bell peppers, parsley, scallion, tomato and raisins (and a drizzle of olive oil). Taboulé is more of a summer dish but with temperatures up to 20°C today, a sunny dish was in order. :o)
* purple section : storebought falafels (because I still can't make them myself, at least not edible ones) and a cherry tomato
* green section : steamed greens (brocoli, zucchini, peas)
* red section : strawberry, nectarine, plum, apple, grapes
Fried rice with shitake bento
For some odd reason, I never made fried rice. Come to think of it, even back in the days, fried rice never came out of my mom's kitchen. I used to get some from a good Chinese take-away nearby but when that place closed down more than a year ago, I never bother to look for a replacement supplier. All the more reasons to dive into my favourite cookbook (aka internet) and see how to reproduce the yummy dish in the privacy of my own kitchen.
So yesterday I decided to throw myself in at the deep end ... until I realised that I wasn't at the deep end at all, rather in the toddler's section. This is such an easy dish to make, why didn't I give it a try years ago?
Anyway. I had some leftover brown rice in the fridge and turned that into fried rice together with some sliced shitake, scallions, smoked ham strips and a diced omelet. The fried rice took up almost the whole bento, but for some extra veggies, I added a little cucumber baran, two cherry tomatoes and a few green manzanilla olives.
I spotted some strawberries at the store yesterday and although they're still expensive (almost 3 EUR for 250g) because out of season and therefor imported (from Israel this time), I couldn't pass up on the juicy red sweetness. My fruit section has strawberry (of course), kiwi and apple slices, some orange wedges, a piece of yellow plum, two lonely black grapes and some cantaloup melon. It was a pleasure to encounter a cantaloup, it's a telltale sign that spring finally getting here :o)
As always the main ingredients of Sweetie's bento are the same as mine. Besides the fried rice, I added 2 slices of manchego cheese, boursin (garlic & herbs) balls, a tomato & oliver skewer and some carrot sticks which I attempted to cut into flowers (attempted being the key word!).
The fruit sidecar has again strawberry, kiwi slices, a piece of apple, some orange wedges, a piece of yellow plum, black grapes and some cantaloup melon balls.
Cajun Turkey Bento
A very simple and straightforward bento for Monday's lunch because I just didn't have the time nor energy to come up with clever ideas last night : my parents returned home after a small vacation and I had to pick them up. Between driving to the airport, waiting for what seemed an eternity (their luggage didn't make it to Brussels so they had to do some paperworks), driving them home and having a little holiday debrief, it was already passed midnight when I finally saw my kitchen again.
So today's bento just has whatever was leftover from last night's dinner, which had been "quick & easy" also. I went to Stonemanor last Friday and while strolling through the aisles looking for novelties, I came across the Discovery Food range. The packaging looked appetizing, so I grabbed the Cajun and Creole stirfry sauces for those times when you need a quick turnaround to get dinner on the table. I used the Cajun sauce and spices last night and it turned out really good. I was afraid it might be a bit too spicy but it was just perfect. (Completely off topic, but I also found for the first time Reeses pieces at Stonemanor's, oh boy, after sour skittles I feel a new addiction coming up ... I only wish my addiction involved readily available candy, instead of me having to depend on my friends abroad to get my candy fix :o( )
Anyway, I disgress. Back to today's bento which has brown rice, cajun turkey and a cucumber baran separating it from some grapes, orange, kiwi and plum slices and an apple piece.
P.'s bento has the same items but my camera battery gave up on me before I could take a pic of it. It looked quite simliliar though :o)
ETA : I got a shunshine reward from MyBentolicious (thank you Lia !!) and I will upload a post dedicated to this award later tonight or tomorrow. I'm still thinking about the blogs I want to nominate for this award. Stay tuned :o)
The M4SB feat. risotto gremolata
Labels:
apple,
bell pepper,
bento,
carrot,
eggplant,
nectarine,
olives,
plum,
risotto,
soy nugget
·
After having eyed up the M4SB for two days, I decided that the time had come for this bento to make its long awaited debut and accompany me to the office.
I was surprised at the capacity of the box : it holds way more than its compact size would lead you to believe.
So for this inaugural lunch, I packed leftover risotto gremolata with an olive skewer, soy nuggets with bell pepper stars, aubergine slices on top of carrot kinpira and red bell pepper strips and finally the red dessert section holds nectarine, red plum, a part of a pink lady apple and a small Easter egg.
Bon appetit.
Lemongrass scampi & beef/pork patty bento
Labels:
apple,
beef,
bell pepper,
bento,
brocolini,
carrot,
cherry tomatoes,
clementine,
grapes,
green asparagus,
iceberg lettuce,
mozarella,
nashi,
plum,
snow peas,
sugar snaps
·
Two slightly different bento for me and P. today, as both the scampi and the minced meat had to be cooked up before they turned bad. I know that the date on the packages is indicative and says "best before" and not "unfit for consumption after", but still, I don't like taking risks.
My faithful sakura bento (I love that one so much, I keep using this one every single time) has some white rice topped with bellpepper flowers, scampis stirfried with scallions and lemongrass surrounded by carrot baran, a cherry tomato, brocolini and green asperagus covered with snowpeas, some cauliflower roses and carrot kinpira to the left. The whole veggie section is separated from the fruits by red lettuce leafs, and those fruits are the usual clementine, grapes, plums and nectarine.
P. has a lunch bento and a dessert sidecar today. The lunch bento consists of beef/pork patties with scallion and red onion, white rice topped with red pepper flowers and surrounded by red lettuce baran, brocolini with snowpeas and sugar snaps, carrot kinpira, a cherry tomato and the last of the mozzarella balls.
The dessert sidecar holds beside the usual fruits (clementine, grapes, plums, nectarine, apple and nashi), also a small cup of the spring edition M&Ms I found during grocery shopping last weekend.
Baby pak choi & stuffed eggplant bento
Labels:
beef,
bento,
cherry tomatoes,
clementine,
eggplant,
grapes,
kiwi,
nectarine,
pak choi,
plum,
purple rice,
sweet potato
·
I went to the Asian supermarket last Friday and for once I found some baby pak choi in the fridge. I guess that the regular Asian buyers get them all before my normal shopping day i.e. Saturday and that's why I never saw them before. I also encountered some white thai tomato eggplants, and couldn't wait to put these in our bento.
So for Monday's lunch, I packed carrot kinpira, steamed pak choi (quickly tossed into the pan I made the kinpira in), stuffed mini eggplants, a plain rice onigiri, the remainder of the stuffing, cherry tomatoes and mashed sweet potatoes seasoned with parsley and coriander.
The sweet department features clementine, white grapes, nectarine, red and yellow plum and some kiwi slices.
How-to stuffed mini eggplants :
For the recipe of the eggplants, I'm going to refer you to Chubby Panda's recipe, as that was the one I used to make these. The main difference is that I didn't have thin-sliced beef in the fridge and used beef mince instead.
I could copy the recipe here, but that would deprive you of the mouthwatering pictures her post contains. So, check it out :o) Hers ended up looking way better than mine anyway :o)
Same ingredients in P.'s bento, except for the sweet potato mash, which is without any additives in this one and the extra slice of nashi.
And then the main news of the day ... the M4SB arrived :o) Can't wait to fill this baby up (although I'll have to think of some cool colour coordinated ingredients for its inaugural lunch :o)).
Pasta Salad Bento
Labels:
apple,
bell pepper,
bento,
blueberries,
cappellini,
cucumber,
mozarella,
pasta,
plum,
quail egg,
snow peas,
sprouts,
sugar snaps
·
Because I turned the pasta into a salad, with different ingredients, I didn't add any additional vegetables to my bento.
The salad consists of cappellini pasta, spring onion, cucumber, tomato, smoked ham & lean bacon strips, a chopped up scrambled egg and parsley. I mixed a dressing of oliver oil and strawberry vinegar (a Taiwanese product I found in the Asian market, smells and tastes delish) into the pasta to avoid it drying out and getting sticky.
Some cucumber baran is separating the pasta from the different fruits : clementine, red and white grapes, red and yellow plum, nectarine, kiwi and the jelly like substance is a new strange fruit, the grenadillo. More about that below).
Sweetie took the owan tsukumi bento to the office today which has the same pasta salad as the sakura bento in the bottom tier. In the top tier there are mini tomato/mozarella skewers, green olives, quail egg, snow peas and sugar snaps, broccoli sprouts, cauliflower, bell pepper flowers and two pieces of manchego cheese.
No working day being complete without the essential vitamin break, I packed quite a few fruits in one of my new Kutusitanyanko boxes. The first really kawaii box, P. is taking to the office. As I have packed up both boxes in a solid colour furoshiki, it will be the lunchtime surprise. Let's see how that one will go :o)
Anyway for the fruits : half of the grenadillo (see more below), white and black grapes, red and yellow plum, kiwi, clementine and a piece of apple.
STRANGE FRUIT #2 - GRENADILLO
On my continuous quest of trying every strange thing in the supermarket, this is the latest instalment.
With a name like grenadillo, I thought the inside would be more like a pomegranade. As you can see for yourself, it is not.
Now on the inside, it doesn't look very appetizing, does it? Green/greyish jellylike substance with lots of seeds ... I sure know how to pick them :o) The taste however is delicate and sweet (if you can block out your apprehension - closing your eyes helps ;o)). I never had fresh passion fruit but it looks quite similar and I think tastewise they mustn't be too far off. I tried eating one of the seeds but it was like an apple seed, quite hard, so I don't think these are edible. Slurp it up and spit out the seeds seem to be the way to eat this baby. Upon googling the grenadillo, it appears that I should have cut it lengthwise instead of through the middle as I did. I don't think the cutting method alters the taste though.
More strange fruit tomorrow ... I got a last strange thing in the fridge :o)
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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