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:
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.
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,
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:
Petit déjeuner – breakfast with a French flair
Hello everyone! Hope you all had a good weekend? I have been exceptionally busy the past couple of weeks with my new job and sister’s upcoming wedding (lots of shopping to do) that the blog suffered a little as a result. Thankfully I found some time to make myself a quick and easy breakfast of pancakes with asparagus and home-made hollandaise sauce. I couldn’t resist sneaking a Hello Kitty in. First I made the stencil by cutting out the eyes, nose, and whiskers from a piece of paper, then carefully sprinkling cayenne pepper over the stencil to form the shapes. Cayenne pepper happens to go well with hollandaise. Kitty’s bow was made from cherry tomato. The sauce was not difficult; a lot of stirring to do. Google for recipe – it is delicious with asparagus!
On a different note, the lovely Aearthr of A Little Typical has kindly nominated me for the Liebster award. Thank you very much! The award requires nominees to answer 10 questions and they are:
Are you a dog- or cat-lover? Dog-lover. We had a dog named Billy whom we adopted from the SPCA. He was gorgeous but he left too soon.
Are you a diehard Apple, Android mobile phone user or neither of them? I use Android but wouldn’t say I am a die-hard.
Are you a morning person? Absolutely……….. not.
What is your favourite colour? At the moment it is yellow.
What is/are your pet name(s) called by your family members? Small Sis, because I am the little sister.
What is your best childhood memory? Why? Family spending time together. 🙂
Name one thing you could never (or have a difficult time) forgiving someone for. People who hurt other people senselessly.
Who is the most important person of your life? Everyone in my family. 🙂
Write about something that you learned recently. You don’t ask, you don’t get. Especially true in the workplace.
Use five adjectives to describe yourself. I am confident, charismatic, calm, competent, and courageous. These are some of the positive affirmations I repeat daily to myself.
The Liebster Award is awarded by bloggers to other promising bloggers with 200 followers or less. I will need to research to see who among my favourite bloggers meet this criteria to pass the torch to.
Have a lovely weekend my friends!