Charred veggie scramble and salad bento

This was intended to be a tortilla also known as a frittata, however, I accidentally burnt it, on the bottom, and decided in the end I’d just mix it all up so it’d be more of a scramble…really it’s just over cooked lumps of eggs and burnt vegetables haha. Alas, it was edible, and I happen (luckily) to be one of those people who rather enjoy that charcoal taste.

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Left tier contains; Burnt veggie scramble, made with baby new potatoes, courgette (zucchini), mushrooms, tomatoes, onion and eggs. Right tier contains; Spinach salad with red peppers, cucumber and feta.

Now I don’t usually share restaurant outings here, but this was just too good not to share!! I went to dinner the other day with a friend, and we ordered a lot of appetisers and side dishes instead of having a main meal. One of which was yakitori asparagus! Boy oh boy was it amazing, described as marinated in a soy sauce, honey, wasabi, lime and sesame dressing, it did not disappoint! Here’s a picture, I was impressed by the size, and the flavour was just outstanding! I am definitely going to try and recreate these!

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For those interested in the rest, there are sweet potato fries, chicken potstickers (gyoza!) and you can just about see the edge of some coconut shrimp! Have a great week everyone.

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Wednesday and Thursday’s bento, plus courgette flower fritter failure!!

A little late behind in terms of putting these up, but hey better late than never right? These are the bentos I took to work for Wednesday and Thursday just gone. All packed up in my new bento box. I’m totally in love with it!! It’s just so cute! Wednesday’s box:

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Bottom tier: piece of corn on the cob, and some asparagus seasoned with salt and pepper. Small silicone cup of canteloupe melon.

Middle tier: Healthy turkey spag bol. I love that the inner leakproof lid is domed, so you can stuff as much food in as possible! Hence it looks like it’s overflowing with pasta.

Top tier(bowl) Wholewheat zucchini and carrot muffin and a little rapeseed oil in the panda sauce bottle. I had to move the sauce bottle into the middle tier when I put the bento together because it wouldn’t fit in the lid space with the muffin. and then, I ended up forgetting to use it anyway. Doh! This lunch was incredibly filling and yummy! So at least now I know I don’t need a huge bento box to fill me up.

Thursday’s bento:

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A completely messy mix and match bento. Bottom tier: vegetable tian.  Middle tier; Chorizo and chickpeas, raw carrot baran, cold paprika spiced new potato and onion salad.Top tier/bowl; mini homemade wholewheat bread slices. I ended up losing half my tian on the floor…woops. It didn’t matter, since I’d seperately packed some fruit and nuts as well, I was more than full.

Absolutely ages ago, I read on Just Bento, Maki’s recipe for zucchini (courgette) blossom fritters…I knew instantly I had to try them, unfortunately where I lived at the time, it was difficult to find the flowers, and even where I live now, I have only just found a vendor on the market that sells them! Very expensive £2, for four blossoms….I was beyond excited to try this….but unfortunately I royally messed it up :(. I’m not sure how I managed it, but my batter was far far too heavy, and they ended up with a slightly chewy texture, rather than being light and crisp. They’re quite bland, no distinctive flavour, I’m not sure if the texture of the petals was caused by my dodgy batter, but either way I just didn’t like them. I also (despite thoroughly cleaning and checking the flowers) was a little paranoid I was going to eat a bug…and I’m generally not squeamish in that sense.  There are many other recipes for them out there, stuffed, sauteed, all sorts…but for now, for the price they are, I don’t think I’ll be trying them again anytime soon. So here is my awesome courgette fritter failure! Lol.

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Hope you’ve all had a good weekend!

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! 🙂