Zucchini muffins and a little bit of Spain

Another day off yesterday, ( I know, I’m lucky to get so many) and once again finding myself with a fridge and pantry full of food that is edging dangerously close to their expiry dates. So I decided to have yet another day of cooking, only much simpler this time, all easy basic dishes, more like antipasto actually, but yummy nonetheless. To start off with I tried to make a tian…emphasis on the word tried! I’d never made one before, but it’s so simple it’s almost impossible to mess up….well me being me, I forgot to put the onion in..woops. From the recipes I looked at, mine isn’t a traditional summer vegetable tian, because it has oyster mushrooms in it (with aubergine/eggplant, courgette/zucchini and piccolo tomatoes)…I only had a few left, and couldn’t be bothered to incorporate them into another dish, so in they went. I made two, this one is a tad sparse looking, plus you can see where I pinched a bit out of the corner to try, haha, it’s simple, letting the natural flavours of the vegetables speak for themselves, but I like it. It’s definitely something I would do again.

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This dish (if I can really call it that, it’s so beyond basic!) came from a little tapas recipe book my friend bought me before I went to Spain, and as I recently recieved some chorizo from Spain (Thanks Daddy!) I thought I’d give this one a whirl. Chorizo and chickpeas.

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It said to eat hot, or at room temperature with crusty bread. I actually had mine cold out of the fridge and it was wonderful! Rich in flavour, as expected of a good quality chorizo! The peppers and chickpeas added wonderful texture to the dish, makes for a nice simple meal with some salad on hot days like this!

Last but most definitely not the least are these wholewheat zucchini (courgette) and carrot muffins. As per Vegan Food Addict’s recipe. Here is the link : http://veganfoodaddict.wordpress.com/2012/05/06/whole-wheat-carrot-zucchini-muffins/

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I didn’t have any almond milk on hand, so I subsituted with regular skim milk. I realised after I’d baked them that I actually had some almond essence I could have added in, but never mind, I can try that next time! Because there most definitely will be a next time. My Dad is always going on about zucchini bread, so when I saw this recipe I decided to try it, it’s something that has always interested me. Why, oh why did I not try it before! They’re amazing! Not only were they incredibly easy to make, but they’re so flavourful and so unbelievably moist! I gave some to a friend and she agrees! I’m also very pleased to say, having just had one with my breakfast, they are still just as moist as they were fresh out of the oven! Yay. Thanks to Vegan Food Addict for posting the wonderful recipe, this is officially a new favourite of mine!

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I also made a sort of potato salad, no picture though. It was simply new potatoes seasoned with smoked paprika and cooked in the leftover juices from the chorizo with onion and garlic, very simple, but satisfying.

No bento for yesterday, nor one for today. However, today is the day that my items from Bento&Co get redelivered!! Woop woop! I’m very excited and am sat waiting (not so patiently), for them to arrive. So there will be plenty of bentos for the remainder of the week and next week too, featuring my new tools. I’ll be sure to share my order with you when it gets here!

Have a happy day everyone! Yay! 🙂

Fried rice and chicken bento

Fried rice and chicken bento

I’ve been having some issues with this blog, I know what you’re thinking..already? I suck when it comes to computers, I really shouldn’t, considering I’m supposed to be of the advanced technology generation, but anything other than the basics, I just get confused….anyway, only a week in and I decided, that really I didn’t like the theme I had chosen, too dark, so I changed it for something lighter and fresher, which I loved….but then it wouldn’t allow me to do a photo post, so I changed it back. But it wasn’t anything to do with the theme, it’s some issue I’m having with the website, it’s telling me I don’t have the authority, so confused is my poor little technology wary brain. haha. So I’m trying it this way, goodness knows how it’s going to turn out.

Enough rambling, on to the bento! Is there anything as wonderfully simplistic and utterly delicious as fried rice?? It wasn’t until reading other blogs that I realised, I hadn’t had any in absolutely ages, well with leftover rice in the fridge and a ton of spare veg that needed using up, it was time to remedy that! Boy oh boy, it was easy and delicious! This particular one is made with the mixed rice I used for the onigiri, mushrooms, cauliflower, peas, aubergine/eggplant, courgette/zucchini (sp?- this was a globe type, have you ever seen one of these?? I’m easily excited, and I found this little round version so much cuter than a normal courgette.) and onion. The other tier contains a little chicken seasoned with a lazy all purpose spice thingy, which i regret because it’s rather flavourless, and sauteed in olive oil, lettuce baran and half a clementine and a sliced strawberry. A nice lunch to look forward to at work today.

I also made a different batch of fried rice earlier this week, with a pork mince mix, containing cloud ear mushrooms and green/spring onions, that I’d frozen for later use. That was also delicious and I still have mix frozen, so no doubt that’ll make a bento appearance at some point.

Have you guys checked out the 10 finalists for the Bento&Co competition?? Truly amazing! I hope one day I will be able to create bento as beautiful as those!! It was awesome to see all the entries again, and so much fun to take part this year too! Have you voted yet? Voting closes on the 16th July!! Don’t forget 🙂