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Tacomelette: Breakfast ‘Taco’ Platter

tacomelette

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:

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My Melody Bento + Sweet Potato Korokke Recipe

mymelody

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.

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Recipe: Almost Guilt-Free Chocolate Ganache

choc_ganache

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.

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Totoro Vegetarian Zhajiangmian Bento

totoro-zhajiangmian

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. 🙂

Love,

Winnie xx

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Koi Fish Bento with Mapo Tofu and Gyoza

Koi fish bento with gyoza and mapo tofu

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:

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Bunny’s First Harvest

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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? 🙂

ImageThat’s all from me today folks! Have a fantastic week!

Lots of love,

Winnie

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Love Birds Bento

lovebirds

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:

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