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Arigato Bento (#122) closed, 13-11-2010

This snack bento was a Thank You present for elm@, who was kind enough to lend me her copy of Iris Murdoch’s The Sea, The Sea. It was sort of a “mea culpa” at the same time, because I’ve held on to the book for way too long!

Elm@ is the same sweet person who gave me a load of bento goodies in March, so this seemed like an appropriate gift.

Thank You Bento (#122), 13-11-2010
Contents

  • Lollo Rosso lettuce
  • emmental Babybel cheese
  • mint
  • usagi ringo (apple bunny) with sesame eyes and Smarties candy nose, which refused to stay stuck, sitting on..
  • a container of powdered sugar for the home-made pumpkin cookie
  • sweet ’n spicy nuts (pecan & almonds) with dried cranberries
  • mini plum tomato ‘pears’ with basil
  • baby fig
  • Dove chocolate
  • vodka filled chocolate candy
  • fake hamburger sweet (hiding under nuts)
  • rice crackers


The sweet & spicy nuts make a great bento stash so let’s share the recipe!

Sweet ’n spicy nuts

We have enjoyed this nutty snack on picnics, shared it at ‘bring a dish’ buffets (potluck) and even served it as mezze.

Ingredients

  • 250 g white almonds
  • 250 g pecans
  • 3 tablespoon sugar
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground black pepper
  • just a pinch of ground cloves
  • 1/2 teaspoon curry powder
  • 1/4 teaspoon ground cumin

Preparation

  • Preheat oven at 180 ºC.
  • Line griddle with baking paper and spread almonds & pecan nuts over it. Roast for 5-10 minutes in oven until golden.
  • Let them cool.
  • Mix sugar & spices in a bowl.
  • Heat a large skillet.
  • Scoop nuts into pan and toss sugar/spice mix over them.
  • Bake for 5 minutes on medium heat while stirring: the nuts need to get covered by melted sugar. Shake pan when necessary and use a wooden spoon to keep the nuts from sticking together (too much).
  • Spread the nuts on a baking sheet to cool down again.

Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: plenty :)

Bento of the Week

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Join Beth Fish’s weekend cooking with a food-related post!

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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!

dilleIngredients

  • 1 organic cucumber
  • salt
  • 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)
  • pepper
  • 2 table spoons of fresh dill (finely cut); see Gnoe’s tip for cutting herbs below!

Preparation
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
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 ;)

Gnoe goes ExtraVeganza!

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