Wednesday, 7 November 2012

Week 53

The darkness of winter days is creeping up. Ingredients in our bento's change accordingly. 

Leftovers from last week. Rose made a striped bento. Top of the picture a trier filled with a Spanish tortilla of egg, bacon, chicken, basil and cheese with chili sauce stripes on top. And salt and pepper, of course.

Bottom: smoked beef slices rolled up, a celery stick filled with fig jam. A piece of pate made with pheasant, another celery stick with fig jam and a nice piece of goat's cheese with truffle.

Playing ukulele, drinking wine, eating snacks - with friends <3 

Burrito (or taco - I never know the difference) made with chickpea flour and filled with meat salad. Chick pea flour is low in carbs! (aka Good Food).

The meat salad was made by cutting left over sausages into thin stripes and mixing it with cream cheese, mayonnaise and finely cut celery sticks. And salt and pepper, of course.

This combinations is unexpectedly heavenly!
 Mushrooms (the brown kind - I am unfamiliar with the English name, in Dutch it is called a "kastanjechampignon") cooked for about 20 minutes in water, balsamic vinegar, some salt and glühwein (or something sweet). Filled with a pulpo (octopus) salad. The salad was made by cooking octopus for 2 hours in dry sherry, bay leaf, water, garlic, jalapeño pepper and seasoning. Then cut into pretty pieces and mixed with cream cheese, mayonnaise and topped with spring onion rings.  

"Left over dinner" bento... again.
Duck breasts and celeriac wedges mixed with horseradish sauce were finished and very very tasty. Just the red cabbage was leftover. 

On top: assorted nuts and Bleu d'Auverge cheese cut in cubes.
On the bottom: red cabbage cooked in Glühwein with a bay leaf, juniper berries, mixed peppercorns, salt and finely sliced pear.

Very yummy "taste of winter" combination!


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