You are currently browsing the tag archive for the ‘saus’ tag.

Today’s lunch bento was a bit high on proteins, but I usually tip over to the vitamin side so I guess it’s okay (for once). There are also not enough carbs in the box, but I brought a hummus sandwich on the side. Can’t have you thinking I’m being irresponsible! ;)

Sunny Bento #109, 22-07-2010
Clockwise, starting in the upper right corner: lying on a bed of lettuce is the classic combination of pear and blue cheese, in this case Blacksticks Blue; a smooth and tasty handmade cheese from Lancashire. Don’t let the colour fool you! It isn’t cheddar but a soft cheese getting its orange hue (like cheddar) from adding annatto, a pigment derived from pulp of achiote fruit.

Lower right: yoghurt with apricot sauce and a pinch of cinnamon.

Lower left tier: veggie ‘Bratwürst’ (bought on Schiermonnikoog), cashew nuts with rosemary & garlic, Italian scrocchi crackers, blanched snow peas and (woven! ;) zucchini, gooseberries and a cherry tomato from our windowsill plant (again on a bed of lettuce).

Upper left: the rest of the pear wedges in lemon juice.

Middle: ketchup for my vegetarian sausage.

Easy apricot sauce

This apricot sauce is one of my all-time favourite recipes. I mostly eat it for breakfast with yoghurt and cereals, but I actually took it from a semolina dessert recipe. I think it can be used with many other dishes as well! Be adventurous and experiment :)


  • 50 grams dried apricots (= about 5 big ones or 6 small)
  • 1 tbs lemon juice
  • 100 ml water
  • (optional) packet of vanilla-sugar


  1. Put apricots, water, lemon juice (and sugar, if desired) in a bowl and cover.
  2. Microwave for about 3-4 minutes on 700 Watt. Keep an eye on the fruit so it won’t burn!
  3. Let it cool down for a while.
  4. Use food processor to make a smooth sauce.

I never use any sugar because the sweetness of the dried fruit is quite enough for my taste! And of course you can add more water for a silkier sauce.

And here’s a confession… I’ve got two types of dried apricots in my kitchen cupboard: organic ones that haven’t been sulphuretted, and plain apricots from the ordinary supermarket. For this sauce I use the latter because I like the bright orange colour (instead of an unappetizing brown). So much for principles, eh?

Organic & local: zucchini, snow peas, gooseberries, lettuce.
Organic: veggie sausage, yoghurt, pears.

WW propoints: 10 (13 including hummus sandwich)


Gnoe goes ExtraVeganza!


Currently grazing

Gnoe herding…

Enter your email address to follow Graasland and receive notifications of new posts by email.

My current fav spot to graze

Lazy bums.. 😂☀
#ezelsocieteitzeist #rescuedonkey #donkeysanctuary SUNdayzzz
#sumikat #sumicutie #threeleggedcat #rescuecat #adoptdontshop #sumiko #sumikokitty #iseefaces