Week 52

Eating sushi and sashimi with Sanne @ Wasabi.

Rose made for Liz a bento with:
- cream cheese and a celery-stick boat filled with Russian caviar.
- Speck (from the Dutch Sealand) and a pickled onion.
- Fig jam and two pieces of celerystick.
- Wild boar pate (to go with the jam).
- Roast beef "flowers" (to go with the cocoa balsamic vinegar in the last box).
- Truffle cheese.

Liz made for Rose a bento filled with game stew, red cabbage and mushroom risotto with truffle.

Liz was cooking for husband her four kids AND all the visitors because they celebrated early Halloween AND it was her husbands birthday.

So Rose ALSO got a large but not so chic "bento". The same ingredients just in a different package.

We are trying to find our own way of making lunches that are perhaps not the typical bento but lunches that are:
- easy-to-carry, fun to eat.
- healthy, tasty, nutritious and excellent for losing weight.
- can feed a family (next to having a busy job).

So is this also bento?

To us it is. It is a meal that can easily be taken on a trip.
Is it cooking cute? In a black box more so than in a plastic bag but still the answer is: no.

And this is a very bento pile of rocks. Don't you think? 

 

*** HAVE A HAPPY BENTO DAY!!! ***

Week 52

This bento was made using three separate boxes. One two trier box with assorted salad leaves and chicken on the top trier. The box with the lime-green top contained mayonnaise-yoghurt dressing with freshly ground pepper. The other box contained assorted nuts with popcorn seasoning and two small pieces of cheese.

Here are two ways of presenting the same vegetarian food.


Top picutre: Vegetarian meatball and a steamed piece of green cauliflower. Potatoes with popcorn seasoning (butter and cheddar) and with Japanese rice seasoning. Carrots with popcorn and Japanese seasoning. Cabbage leaf rolls filled with prune and cheese.

The bottom picture contains the same foods and some extras. Extra being the egg and the little soy sauce - sesame oil dressing in the cute dispenser with the pig's head. (Brought from Japan by our good friend Ilonka).

Week 51

Week 51

Rose made a bento with a salad made with cubes of beetroot, young feta cheese and chives.
Lollo Rosso salad filled with tzatziki (Greek yoghurt with garlic). And some chicken from the grill (but off the bone).

Rose made a little salad with chicken and Lollo Rosso with flowers of Corsendonck cheese on top.

 The salad was served with a cute box stuffed with assorted nuts topped with spicy popcorn seasoning.



And Greek style yoghurt, mayonnaise topped with freshly ground black pepper.

*** HAVE A HAPPY BENTO DAY!!! ***

Week 50

Klaartje made a wonderful bento-like snack!

Pita bread with orange, pepper, rocket and mint. How lovely!

BENTO?

WHY BENTO?

WHAT IS A BENTO?

WHAT MAKES A BENTO...

A BENTO?

Rose and Liz started making bento's because:
1) eating healthy and versitile lunches
2) love for food
3) but also loosing weight
4) love for cooking
5) and each other
6) knowing the importance of presentation
7) making and receiving a gift once a week is giving and receiving love

So:
Is this a bento?                                                               Is this "more" a bento?

The next day, to make up for the "conceptual bento" Rose made for Liz "a real bento".

Top left: Calamaris in it's own ink (out of a can brought, from Spain) served in a cucumber bowl.
Top second to left: dutch take on a chutney. Peaches from a can mixed with home cured cauliflower. Middle left: Kalamata olives served in a cucumber bowl.
Bottom  left: same as top left.
The boat made of Corsendonck (Belgian premium beer) cheese filled with thousand island dressing.
To the right: skewers with Kalamata olives and crayfish served on lollo rosso salad leaves.

*** HAVE A HAPPY BENTO DAY!!! ***