I had planned to bake some more of those yummy poppy seed scones yesterday because I need to finish off the bottle of buttermilk, but unfortunately I was ill — yes indeed, on the most beautiful day of the week :( So bento #99 turned out a bit different than imagined.
There seems to be a ‘tricolore’ theme going on… Not that there are really just three colours in this bento ;) I always try to stick with the minimum rule of five. But red, green and (yellowish) white appear to have the upper hand.
- tricolore pasta salad mixed with pesto, fresh herbs and a tiny bit of ground parmesan cheese, on a bed of Romaine lettuce and topped with basil
- spicy red lentils with chickpeas, sweet red bell pepper and zucchini
- goat milk cheese balls coated in ground black pepper and fresh herbs (parsley, basil and chives)
- radishes (hiding)
- homemade cherry tomato sauce with extra fresh basil (recipe on Graasland), to mix with pasta
- half a banana in switchback cut
- spekkoek stars
On the side:
- fruit salad made of half an apple with lemon juice, cinnamon, walnuts and grated coconut
As a child of a parent born in Indonesia, I have always been addicted to spekkoek, a Dutch-Indonesian layered cake. I have used it in bentos before, but I hadn’t thought of using my star-shaped cookie cutters for it! When I saw how pretty that looked in one of Iris’ bentos, I knew I had to do it too next time.
Baking spekkoek is a precise and time-consuming job, but I hope to do it once before I die ;)
Organic: lentils, garbanzos, pasta, pesto, banana (FairTrade)