First off, apologies for my incredibly poor progress on this blog, my life suddenly took on whirlwind status, and everything seems to have been chucked at me (both good and bad) and blurred by so quickly, I can barely recall what happened when. As a result, my diet has become nonexistent. Not cooking or preparing any meals, consuming a lot of candy and redbull, and grabbing fast food on the go, combine that with the fact that I haven’t been to the gym in a month and have been treated to numerous meals out, it’s no wonder i’ve gained some weight and felt my health deterioate slightly. So excuses being pushed aside, I need to get back on the bento train! After a grocery shop, because my cupboards are pretty bare atm! In the meantime, to make up for the lack of bento, here’s one from before this blog.
Thais style “fish” cakes, which actually are made (if I recall correctly) with cashew nuts and chickpeas as the main base. They were spicy, flavourful and filling! They are sitting on a bed of cold soba noodles. (I didn’t actually rinse these off properly and felt quite sick after eating them.) Two purple onigiri, cucumber sticks and a peach fill up the second layer.
When you look back at older bentos, what differences do you notice? Sometimes I feel my older bentos looked better, well some of them, but I do think I’ve got better at balancing my food groups, often my older bentos had far too much carbs and not enough vegetables…this one being a prime example. Rice and Noodles?! Ha ha..oh well, plenty of time to continue improving!
I submitted this bento for Bento&Co’s 4th annual bento competition! Exciting. I’ve never entered a bento competition before, but I always love to check out the entries, and I’m really excited to see the entries for this year. So this bento includes; First tier- Two onigiri (as per the criteria), made with a mix of Thai black glutinous rice (although really the rice comes out this beautiful purple colour, it’s usually a lot darker, but the mix lightened it.), white sushi rice and long grain brown rice. I filled the larger onigiri at the back with a honey soy salmon mix, delicious! The other one is plain. I baked the rest of the salmon in olive oil, and seasoned with a little sea salt and black pepper. Stuffed into all the little gaps are some fresh raw peas, on my food picks, griddled British asparagus (our asparagus season is incredibly short here, especially this year, so I eat as much of it whilst I can), boiled green beans and corn, which I had never sliced before…I got the idea from Happy Little Bento, as she often has corn slices (you can find her blog in my blog roll.) Second tier- Boiled cauliflower and broccoli, hardboiled “Happy Eggs” with YAY spelled out across them, my first time carving something into an egg, again I got the idea from Happy Little Bento. This was undoubtedly the hardest part and took patience, not as good as I was hoping for, but I’m sure I’ll improve with practice. Couple of slices of a white flesh nectarine- anyone else think that they’re yummier than their yellow fleshed counterparts?? A clementine segment, sliced British strawberries( again a very short lived season here, but they’re so succulent and much naturally sweeter than strawberries from hotter parts of the world.) Galia melon pieces and a slice of a very juicy dark ruby plum. Yum! I ate alot of the scraps for this bento, so I feel a bit greedy now. The rest I set aside for use in later meals. I don’t have work today, so this will be my lunch at home. Nice and filling. Why don’t you enter the competition too!? There’s still time. Check out their website for all the details. http://www.bentoandco.com- submission must be done by July the 9th 8am Japan time. Good luck everyone!!