Pierogi ruskie

Bento
-Pierogi ruskie
-Tomato salad with balsamic vinegar
-Pickles

It really has been a while since I posted last time. A lot has happened in between. I moved from a country to another and it took me more time than expected to be a little settled. Now, thanks to Bear, I have a kitchen, though without an oven yet. So thank you all for your comments and encouraging words!

Last time, I featured Polish pierogi, I had forgotten to mention the pierogi ruskie. These are stuffed with potato purée, sour cream and chive. This bento was eaten hot. Yes you read properly. I did heat the bento on the cooker at work.

Pancakes stuffed with leek and aubergine béchamel

Dinner
-Pancakes
-Leek and aubergine bechamel stuffing
-Tomato sauce vegetable stir stuffing
-Apple stew with cinnamon stuffing

Bear is working a lot lately and it’s one of the first night he’s not on the road. Damn, two constant travellers living together, it’s not the easiest match.
So to celebrate that tonight, we are having pancakes and a little sip of our hometown wine.
We do enjoy pancakes. But as we were so happy to be in the kitchen together again we got a little creative and thought of some stuffing which would make these pancakes a little bit special.
We went through the fridge and played with ingredients! A real treat! Will you join?

Little pots for a quick meal

Dinner
-Aubergine and potato pot
-Carrot salad
-Lettuce
-Leftovers of spaghetti in a pot (for me)
-Potato and smoked tofu pot (for Bf)

Spring is not yet here in Poland but I’m already carving for fresh salads. But salads are not fulfilling enough. To highlight them I prepare some quick little pots to reheat our stomach. We started with some aubergine and potato pots, and then completed our meal with a second bigger pot. Bear’s had a pot which is the vegetarian version of gratin dauphinois with smoked tofu, and I ate our lunch’s leftovers, namely vegetarian spaghetti bolognese. Though these pots are not hard to prepare we just loved eating them. Was it the meal or the fact that three
days apart seemed really long?

Pesto verde two ways and red soup

Dinner
-Red soup
-Pesto verde
-Spaghetti
-Chocolate short bread

Hi! How are you all today? Managed to get up early to post a little! I was quite tired and really busy lately (well, think that I’ll be busy until June at least…)
This is why I’m so eager to find some quickly made dinners, to ease my week. One idea is this everyday soup. This time it’s a red soup made of beetroot, carrot and mandarin mainly. A real pleasure at each spoon.
And I may be busy and really in a hurry I won’t give up homemade food! No way!
Bear relied a lot before on these pesto verde cans. It’s a quick sauce that is really good on spaghetti! Something quickly made, healthy and delicious? I had to have a go and make some.
One which would have no palm oil, no artificial food colouring or additional “things” with their so sexy names starting with E and some numbers…
Conclusion? Well, I have to admit, the little basil I managed to grow was not enough to redo some, so we went to the market to make some more…with some aubergine. We used it as a spread in some sandwiches…
Be patient, this bento is coming up!

Spinach and ricotta lasagne

Dinner
-Sweet and spicy red soup
-Spinach and ricotta lasagna
-Cookie

I’m so happy when I can find some fresh spinach and I really wanted to have a go for spinach and ricotta lasagne.
As you may have understood, I’m trying to get a little more organised to have dinner served a little more quickly as I have also to run to get also our next day bentos ready.
So I have prepared some little soup. This one is sweet and spicy at the same time, the sweetness comes from the apple and the spicy from chilli pepper. I’ll prepare it quite thick and store it in the fridge (remember I have no freezer to rely on) and I’ll add a little water before reheating.
The lasagne is also a good meal which could last us two evenings. But I have to admit that we liked it too much to have any leftovers for the next evening…