Is it an omelette? Is it a taco? No, it’s a tacomelette!
After a gruelling session at the gym on Saturday, I thought I deserved a big breakfast. I made myself a big plate of food – two omelette-pancakes (only one made it into the photo :P), cherry tomato and rocket salad, and chunky guacamole. The omelette-pancakes were made in a similar way as regular omelettes (just add milk and flour) and were a great protein-packed substitute to the carb-filled tortilla wrap. For the filling, I used leftover vegetarian mince (Quorn) from my spaghetti bolognese dinner the night before.
The guacamole was my favourite part. I love avocado and tend to eat at least two a week – it is good for your skin, your heart and your weight. The only problem with most guacamole is the raw red onion – the smell of the onion lingers in your breath for a loooooong time, making guacamole a socially awkward addition to a meal or lunch box. I tend to make guacamole without red onions.
Here is my recipe for my chunky guacamole:
Kimchi fried rice with broccoli, tomato, and mandu (Korean potstickers)
Hello everyone! I hope you are having a fantastic summer. Over here at Wokking It kitchen, we have been gripped by fear of missing out on sunshine, which explains the lack of update. 😛
Last week, I dragged the bf to New Malden, London’s very own ‘Koreatown’ and home to 20,000 Koreans. I stocked up on Korean food supplies, which facilitated the creation of this bento (or should I say ‘dosirak’?).
This bento contained kimchi fried rice, or kimchi bokkeumbap as it is known in Korean. Kimchi is spicy fermented vegetable (usually napa cabbage) condiment eaten widely in Korea and is fast gaining popularity in the rest of the world, partially due to its abundance of friendly bacteria. Kimchi fried rice is an extremely easy and versatile dish to make and is great for clearing out your fridge. It is also vegetarian (provided the kimchi is vegetarian – watch out for fish/anchovy sauce and MSG in your store bought kimchi). The fried rice is a great way to introduce someone to kimchi, who might be put off by the pungent smell of kimchi.
Hello everyone. I hope you are all well and looking forward to the Easter break. 🙂
Gracing my early Easter bento is My Melody, a rabbit character created by the company behind the immensely popular Hello Kitty. Although not as popular as Kitty, she is just as adorable! I made Melody’s pink ears using rice coloured with beetroot. The bento is served with oven baked cheesy sweet potato korokke / croquettes, spring onion / scallion tamagoyaki, and a side salad with diced beetroot. Here’s a quick recipe for the korokke.
The fork / food pick is only a prop. No one in their right mind would eat noodles with it. 😛
You may remember from last week’s bento that I bought a new brand of vegetarian mince (Neal’s Yard). I decided to make a spicy Chinese noodle dish called Zhajiangmian or jajamen in Japanese. Zhajiangmian is the Chinese equivalent of the spaghetti bolognese: wheat noodles topped with spicy pork mince sauce, spring onions and other toppings. I substituted pork with soya mince and mushrooms and used Shanghai noodles (white wheat noodles).
This week’s bento features Totoro, the titular character of animated film My Neighbour Totoro. I used the mince to form the body of Totoro and details from egg white and nori. Other components include julienned carrot and spring onion (scallion), egg yolk stars, and a radish eight-point star.
Unfortunately my mince turned out a little dry; I decided not to post the recipe.
Hope everyone is having a great start to the week. 🙂
No fish was harmed in the making of this bento
Hi guys! Did you all have a good weekend?
This week’s bento was sort of an experimental bento. I bought a different brand of vegetarian mince (I normally eat Quorn, but decided to give Neal’s Yard soy protein a try) and decided to cook it two ways: mushroom and veggie mince yaki-gyoza (grilled dumplings), and vegetarian mapo doufu or mapo tofu (Szechuan style tofu in a spicy bean sauce). I added to my bento two koi (Japanese carp) rice balls decorated with nori and carrot peel, radish stars, and omelette strips to create a lattice effect over the tofu.
Mapo doufu is like chilli or bolognese; everyone’s got their own recipe. It is usually cooked with pork, but as I don’t eat meat, I needed to add some depth to the dish, hence the miso paste. Unlike pork, vegetarian mince does not add any flavour to the dish, only texture. Here’s my recipe:
Hello everyone! How are you all? 🙂
We had a rather gloomy winter here in London, but thankfully yesterday we saw our first ray of proper sunshine in months! I have been dormant for a period of time due to forgotten passwords (to WP.com and the email I use for WP), two difficult dental surgeries (ouch!), and horrid weather… With all that behind me, I thought I’d resume cooking and bento-making!
Yesterday’s bento consisted of a Malaysian style ‘chicken’ and potato curry using soya protein, topped with a dollop of plain yoghurt, paired with mixed seed coated ‘soldiers’ (strips of toast for dipping). With the extra bread I had left, I made a simple bunny cut out, showing off its first harvest of the year!
On a completely different note, it was my birthday not too long ago and my good friend made me a cake in the shape of Domo-kun (a mascot monster of a Japanese TV station). How cute was he? 🙂
That’s all from me today folks! Have a fantastic week!
Lots of love,
Two little love birds sitting in a tree, K-I-S-S-I-N-G.
Hello everyone! Hope you had a nice couple of weeks? It is absolutely freezing here; friends in the Northern hemisphere, don’t forget to wrap up warm! 🙂
A couple of you asked where I have been the past couple of weeks… It was the wedding of my sister and her fiancé last week. I was of course there to help out, spend time with the family, and enjoy the festivities. She was, I kid you not, the most stunning bride I have ever seen.
I made the above aptly themed bento to commemorate this special occasion, and I shall name the Love Birds Sasha and Steve in honour of the newlyweds.
Here’s how I made it: