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Houmous with harissa, yoghurt coated apricot, plum tomatoes, cucumber & carrot sticks, homemade parsley pesto with walnut.
Cracker and yoghurt with cooked red currants on the side.
Here’s the recipe for the tzatziki that I took in bento #58. I’ts really easy to make and tastes great. A fresh dish that will make you think of vacation on any summer day!
- 1 organic cucumber
- 3,5 dl Greek yoghurt
(I like it full-cream)
- 1 piece of garlic
(2 if you wish)
- 2 table spoons of olive oil (extra virgine)
- 2 table spoons of fresh dill (finely cut); see Gnoe’s tip for cutting herbs below!
Wash and roughly grate the cucumber (including the skin). Because you’re not peeling the cuke, it’s really best to use organic! Put in a colander, sprinkle with salt en put a weight on it for half an hour. I often use a saucer and small pan filled with water to weigh something down.
In the meantime crush the garlic. Mix yoghurt with garlic, olive oil, dill and pepper to taste (blend by mixing). When the cucumber is ready it can be added to the mixture.
You can make tzatziki a while in advance if it’s kept refrigerated.
Use as a starter or side dish with salad and black olives (think mezze!), as vegetable dip, for a picnic or buffet — you can even put it on your sandwhich, but it will get soggy ;) I like to serve it with Turkish pide bread.
To give you an idea of the quantity: it’s about 4 servings as entree.
Gnoe’s tip for cutting herbs
An easy way to cut dill (or parsley) is putting the leaves in a cup and snip-snap with your kitchen scissors! You can’t use this method for all herbs though; e.g. basil leaves should be torn to allow their fragrances to appear.
Last but not least: I like the smoothness of a tzatziki that’s low on garlic but some people might want to use 2 pieces of garlic :-o In that case, remember my post with natural tips against garlic smell ;)
Thursday and Friday were moving days at the office. For me, Friday was the first day in the new building. I brought a bento with side dishes since I didn’t know yet how hungry I would be from all the hard labour, nor if I would be able to buy any food in or near the office site (it’s not located near town anymore). But there seems to be a canteen that I can go check out next week.
- corn with several herbs
- boiled egg
- pine nuts and sun-dried tomato for the pasta salad side dish
- again a container of humus and mojo Palermo with capers (I am almost out of the mojo that my mother in law brought us from La Palma)
- mini crackers and bounty
- salt & pepper for the egg
- sesame nibbles
- nut mix
- and two pickles rolled in fake meat slice.
On the side some yogurt with prune jelly (homemade by my mother in law).
Contents of Thursday November 8′s bento:
- stir-fried spinach with corn and sesame
- pasta salad
- dried cranberries and bilberries
- mustard cheese cubes
- yoghurt coated dried apricots
- sesame nibbles
- smoked almonds
- small crackers
- a light coke
- and a smint for a fresh breath afterwards.
Notice the nuts, fruits and seeds theme?
No picture of bento 28 but a nice picture of grapes that we took with our new camera on our holiday in Cappadocia (Turkey). You see, our old photo camera broke just two days before our vacation! I discovered that while making photos of bento #28, the last bento I took to work.
Of course this bento contained some green grapes. Along side iceberg salad, wild tomatoes, cream cheese with herbs (Boursin), small crackers, green olives, some carrot, Italian nibbles (Genoa’s) and a vegetarian sausage. On the side I took an apple and some forest fruit yoghurt.