HoningstickYesterday I was home late after an appointment for work in Amsterdam and visiting a friend with a new baby, so I went to bed immediately without making preparations for my bento. Consequently I found it difficult to get out of bed this morning ;) So bento #62 was made in a hurry — I even forgot to photograph my honey stick.
What would we do without mobile phones? ;)

Bento #62 contained:

  • gingerbread
  • cashews with herbes de Provence
  • raspberries
  • edamame with sea salt
  • smurrie-egg (egg with curry, tomato, paprika and parsley)
  • bed of lettuce
  • honey on the side (gingerbread topping)

Edamame is really easy to prepare, especially frozen ones — and there are no (or hardly any) fresh beans available in Holland. So check out the freezer of your local Asian store.

  1. Bring water to a boil; for fast cooking I use my water cooker and then pour the boiling water in a small pan.
  2. Add a little salt (this can be omitted because of stage 5).
  3. Put in the edamame and boil for 3-5 minutes.
  4. Drain and cool down quickly by pouring over cold water (or throw the beans in cold water).
  5. Sprinkle thoroughly with freshly ground sea salt.

Yes, I know too much salt is unhealthy, but I normally don’t use it a lot and I eat pretty healthy anyway, so I don’t worry about my salty edamame. The salt on your lips is so good when you suck the beans out of their pods… Sounds yummy? ;)

Each time I have to choose again between putting whole beans in my bento or shelling them. Without their pods they (obviously) take less room and they are nice & shiny. But.. they dry out quickly as well so considering taste it is better to leave them unpeeled until the moment of consumption.

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