Pesto verde two ways and red soup

Vegetarian, Bento, Recipe, Cuisine, Zoé

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

Vegetarian, Bento, Recipe, Cuisine, Zoé

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…

Puff pastry with sauercraut and mushrooms, spicy paneer spinach

Vegetarian, Bento, Recipe, Cuisine, Zoé

Dinner
Spicy paneer spinach
Red risotto
Puff pastry filled with sauerkraut and mushroom

You all know how I’m into doing every single thing homemade. But, I have to admit, I never did myself flacky pastry. I usually was only just the little helper. And in France it was so easy to find some processed.
Well, I have to admit that here Francuskie ciasto is not the cheapest pastry you’d find and I only found them in French supermarkets.
And Bear astonished me: he decide on the spot that because we hadn’t any in the fridge he’d make some! Well, my jaw dropped, I phone mum for the recipe and let him play! (See tutorial)
This is how he came with this little sauerkraut and mushrooms pie. The filling can seem weird to some of you, but it tastes like a lot of polish filling we tasted lately. It was really incredibly good and a good way to eat our cabbage.

To highlight his creation I added the beetroot risotto, which is so great hot, and some spicy feta spinach. Yes, spinach is our favourite vegetable. So prettily green, so tasty and with Indian style spices, well, Bear and I had the best dinner ever.

Maybe all these great adjectives would convince you to roll up your sleeves and lock you up in your kitchen!

Mushroom pie

Vegetarian, Bento, Recipe, Cuisine, Zoé

Bento content
Mushroom pudding
Mushroom pie
Tapenade
-Vegetable stir
-Beetroot square salad
Humus (olive flavoured)
French vinaigrette
Olive polenta crackers
Date flapjack
-Mandarin

This bento is full of left-overs of yesterday evening (night?).

I know it’s not the most appealing photo to sell you my mushroom pie recipe…I had too much of the mushroom stuffing for the pudding. So with a little bit of potato starch and some help (Bear did the pastry) I quickly prepared some pie.
Okay..I’ll take out the “I made the pie”…”we” would be more appropriate!

And as you see, this is the last bento of the week: no more fresh vegetables left in my fridge! Can’t wait to be tomorrow: market shopping day! Yeeh!

Pierogi z kapusta i grzybami

Vegetarian, Bento, Recipes, Zoé

Dinner
-2 pierogi z kapusta i grzybami
Potato and beetroot purée topped with Polish leek salad, beetroot cubes and peas
-Apple bird

We had tried quite a few time bought pierogies. This was okay before my Polish friend made us taste homemade ones. There was no way back, we had to do our owns. These pierogies are pasta stuffed with cabbage and mushrooms. It took us a bit of time but we prepared enough for three meals.
And the next week-end we had a course of pierogi making with my Polish friends and so we had the opportunity to do ones with mushroom filling, spinach filling, sweet cream cheese filling. So with this tutorial and overview of fillings, Polish pierogies won’t have any secret for you.
The ones pictured here are enormous! Normally they are 1/4 of this size and you can therefore eat a lot more with different fillings.
We had also a go for beetroot and cheese filling. These need a little spicy tomato sauce to spice them up. It’s nothing like Polish, it’s just our own fantasy!

A poor attempt for San Francisco Golden Bridge

Vegetarian, Bento, Recipes, Zoé

Bento content
Blue naturally coloured rice
Lighter version of the beetroot cupcake
Lentils and nut cupcake
-Carrot sticks flavoured with ginger and anis
-Broccoli flavoured with ginger, anis, and chilli pepper
Carrot and celery pickle
-Red cabbage polish salad with walnuts
-Mushrooms and cucumber slices.

This evening I had a little time. So I tried to answer Sandra‘s question: how to obtain blue natural colouring. The answer is red cabbage with raising powder! The colour is really deep blue. The amount of red cabbage leaves will permit you to play with the intensity of the blue. At first, I was thinking of doing the bridge with nori which would have giving a more precise result, but it didn’t stand out the way carrot did…I’m not at all satisfied with the result but I had truly fun creating it! Hope it’ll be tasty!

Let’s have something bad for us

Vegetarian, Bento, Recipes, Zoé

Dinner
Tartiflette
Bortch
Spicy red cabbage
Apple and pear vegan nutty crumble.

If there’s something I miss about France it’s really this stinky running cheese like Munster. And when we entered our nearby shop we found this so familiar and sweet stinky smell! We couldn’t resist and bought two! The assistant at the check out was so disgusted and couldn’t bear the smell, she even put our cheese in plastic bags to prevent us of the smell…hihi! Guess she didn’t get why we were buying two of these nearly out of date cheeses…
Well, we treated ourselves with a vegetarian tartiflette!
This one is made with Saint Félicien, potato and turnip slices flavoured with cumin. Eh, from time to time we do enjoy having something really bad for us! So delicious…