Wednesday, 13 March 2013

Week 71

This picture is as yummy as it tastes. It is a Moroccan low-carb pie made by Liz.
The exact ingredients I don't have but the yellow on top is egg. Underneath that is a surprise of nuts and lamb. The spices are ras el hanout (a Moroccan spice blend that can contain over 60 spices - there are many varieties), coriander, parsley and something lemony.

This bento is completely vegetarian.
Left is a picture of a "all-in-one-box-bento".
The three separate bento-boxes underneath contain the same foods.

The recipe does not exist. It is cooked with intuition and imagination.

Ingredients used are listed below.

The left container:

Ingredients: Onion, garam massala, coriander seeds, cumin seeds, deep freeze spinach, baby tomatoes, young white cheese (feta like), salt, freshly ground pepper.

Another surprise flavor magic!

The middle compartment or trier consists of tofu (not silky - the kind one can get in Dutch supermarkets - it is quite tough) with papaya balls out of a jar and coconut milk (out of a can). And that is really delicious! It is cooked with per-fabricated yellow curry paste. Flavor was added with (forest) honey, (sesame) oil, (mushroom flavored dark) soy sauce, (fleur de sel rock) salt, (vegetable) bouillon powder, tamarind concentrate, (fresh) mint, garlic (powder) and (fresly ground mixed) pepper.

The last container just contains rice....
Also nice!

This bento box was filled with chicken livers cooked in green coconut curry. The salad was made of finely sliced white cabbage and pieces of dried cranberries.The dressing was made from equal parts mirin, soy sauce, sesame oil and white wine vinegar- for the recipe look farther up.


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