Saturday, March 5, 2016

Bento for week 9

This was a bit of a weird week. While we had it all planned bento wise, I got sick on Wednesday night and therefore Nick and I both slept badly. So in the morning he forget to make his soup bento. The thing with a thermos bento is, that you have to make it in the morning, but Nick totally forgot and ended up at work with no lunch at all, but with a cake that he baked that night before ;)
Tuesday's and Wednesday's bento were the same, so only one bento this week. But I will share a recipe to go with it.

Sorry for the bad quality picture. I wasn't able to make one and Nick's camera isn't so good as you can see. Anyway: In the bento are some leftover noodles from dinner. Cucumber and tomato fritters, which I will share below. In the lid there are 2 small Milka candy bars.

Tomato Fritters: (makes 8 fritters)
- 2 eggs
- 3 - 4 tomatoes (about 1.5 cup chopped)
- 1 tbsp tomato paste
- 0.25 cup feta, crumbled
- 4.5 tbsp flour
- dash of salt and pepper
- some other herbs that taste good with tomatoes, like basil or oregano
- olive oil

Whisk the eggs. Remove the seeds from the tomatoes and squeeze out the extra juices. Otherwise the batter will become too fluid. Chop them and add them to the eggs together with the tomato paste. Stir. Add the feta and stir again. Then add the flour and stir once more. You may need a bit more flour depending on how fluid your batter is at this point. It should be a little bit thicker than a cake batter. Lastly add in salt, pepper and herbs. Stir once more.

Heat some olive oil in a pan. Drop the batter with a spoon in the pan and fry until lightly golden brown (about 30-60 seconds), then flip and bake the other side. Let them cool a bit on paper towels to get rid of the extra oil. They taste great warm and cold.

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