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.
It was one of those days when I craved something naughty and chocolate-y, but not too naughty. So I made an almost guilt-free dark chocolate ganache. The trick is to substitute cream for low or fat free Greek yoghurt. The result is surprisingly pleasant – light but versatile. You can dress it up or down. Add banana slices and you’ll get a delicious breakfast. Add some coffee liquor and you’ll get something elegant to serve at a dinner party. I wanted to give my ganache a bit more bite, so I made the base out of oatcakes (Scottish oatcakes, just to clarify, in case there are different types of oatcakes out there). The oatcakes are rough and coarse, giving the ganache a lovely contrast in texture. Oatcakes are also low in fat and carbs, making this little pick-me-up perfect for those on a low carb diet. Thanks to the Greek yoghurt, you will get a nice smooth and thick consistency, making this ganache highly portable – perfect for bento boxes.
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:
Treat or treat?
Hello everyone! How is your Halloween prep going?
Marc the bf is incredibly busy as Halloween is his peak season, being a prosthetic and special effects makeup artist. If you are in need of last minute Halloween touches for your costume, do check out his realistic, reasonably priced prosthetic pieces (click here) << not for the faint hearted though! Still in time for Halloween delivery for those in the UK. 🙂
I on the other hand don’t normally give much thought to Halloween, but this year I wanted to put in a little bit of extra effort. I made a Halloween themed bento last weekend consisting of a mushroom wellington laced with ‘cobweb’, nori spider, baked courgette / zucchini skull and crossbones, and clementine Jack-o’-lanterns, finished with some gory looking tomato sauce ‘blood’.
The mushroom wellington was the most complex and labour intensive component but you can make it in bulk and in advance. Here is the recipe:
When I was little, my siblings and I used to have dinner at grandma’s. Dinner time would not be complete without back-to-back Chinese period dramas on TV. I remember being in awe of beautiful princesses in their delicate brocade Manchu-style robes and elaborate tasselled headdresses. This bento pays homage to all those TV shows back then that kept us entertained for hours as we chowed down grandma’s delicious food.
To keep my theme consistent, I made a side of Tofu Manchurian, a vegetarian take on Chicken Manchurian (deep fried chicken chunks coated in a hot sweet-and-sour sauce)… which funnily enough, doesn’t originate from Manchuria or China. It is an Indo-Chinese dish, i.e. Chinese food cooked Indian style. I decided to pan-fry my tofu (instead of deep frying) instead for health reasons. Scroll further down for Tofu Manchurian recipe.