Sunday, 10 February 2013

Week 66

It might seem a bit strange but it actually is a great combination. The brown trier is filled with sour kraut salad. The white trier is filled with mustard and duck pate. Not fois gras or something similar, but duck pate.

This bento is filled with stewed beef. The stew was prepared in Dutch style with Brown Old Beer, Ontbijtkoek, cinnamon, bay leaf, onion, garlic and juniper berries.

Filet Americain on top of some lettuce.

Lettuce with feta cheese.

Roast beef in slices and rolled up.

Home pickled sour spicy carrots and roots on some farmer's cheese. 

Peas and some small cubes of feta cheese.