We've got some great entries for this weeks Bento Weekend, Fall Bento! (^-^) So, have a hot cup of tea, get cozy and enjoy!
Here's a cute Chip & Dale bento from Shirley! Amazing! It looks like you drew it on the rice! And the acorns are so cute (^-^) Very well done! Shirley made it in the Black + Blum Sandwich Box.
Here's an email and recipe from Isabelle. It looks very nice!
Hello to all the team Bento&co,
Here is my submission for the Fall Bento!
In the fall as the weather cools, we want food "comfort" (duck confit,for example). Fall "vegetables" like chestnuts go well with poultry. Cranberries provide a touch of color, acidity and a little juice to the chestnuts. In the fall, pumpkin, is a must, I like its color and sweet taste.
This bento is quick to prepare, only the pumpkin muffin is all homemade.
Confit duck box
A box of duck confit. 1 degreased duck leg. Put it in the microwave for 30 min at 750 w to melt the remaining fat, drain well and have the duck in the bento box .
Brown box with cranberries
1 vacuumed packet of brown chestnuts, 1 box of natural cranberries
Heat the chestnuts in the microwave for 30 to 50 seconds to separate them easier. Arrange them in the bento box. Take about 2 tablespoons cranberry juice and pour it on the chestnuts .
Pumpkin muffin (2 people)
Approx 250 g of raw squash. Salt. Pepper. 1 egg. 1 tablespoon olive oil
Peel the squash, wash. Cut it into pieces. Fry the pieces in a pan with oil. Cover with water and bring to low heat for 20 minutes. Drain the pieces of squash and mix. put the puree in a bowl, add egg, salt, pepper and mix well. Pour in 2 muffin tins and bake 25 minutes in a heated oven at 180° C.
Thanks for the great recipe, Isabelle! It looks great. Isabelle used a Kinoko Bento.
Here's a letter and recipe from Arlane:
Autumn… darker days… gusts of wind catching leaves and hats… cooler temperature… the desire for warm and hearty meals.... In October, I bring out my raclette grill and until March, at least once per month we enjoy sitting around its warmth. It’s a neverending pleasure - the mix of what you can grill with cheese is infinite!
Raclette inspired this bento:
Rolled omelette with melting brie cheese
Eggplant & sweet red pepper grilled with goat cheese and balsamic dressing
Carrot & daikon sesame marinade with peppercorn – when you bit into the peppercorn, it’s hot, hot! (>_^) (recipe from “10-minutes Bento”)
Finally, for a sweeter taste, one of our last apples, picked last week. Not juicy, but very tasty!
Eggplant & sweet red pepper recipe (inspired by a recipe in Raclette et petits poêlons):
Thinly slice the eggplant. Salt on both side and let it be for 30 min. Mop up with absorbent paper. (I preferred to let the eggplant soak in salted water; pretty much the same result but less chance of over-salting...)
Meanwhile, cut the pepper in half and put under the grill, skin side up, until it blackens. Take out of the oven and cover with aluminium foil for 10-15 min. The pepper will be very easy to peel.
Lightly oil the eggplant and cook in the oven at 450°F, until the skin browns. Finish cooking in the pan (or on the raclette grill!)
Pile up the eggplant, the red pepper and the goat cheese ; put under the grill for a few minutes, until de cheese lightly browns.
Sprinkle with chopped nuts (pine nuts or walnuts) and balsamic salad dressing (1 part balsamic vinegar, 3 parts olive oil, honey, mustard, salt).
This is my first “decorated” bento... the windy girl was cut from an egg crepe and did not come out at all like like I wanted... At least, she’s recognizably human despite having no hands (the cheese bit supposed to be her hand was so mangled there was no way I could show it >.>) so I’m not-too-much unsatisfied for a first try. I’ll do better next time!
Very nice recipe, Arlane. It looks so delicious. (^-^) Very nice to see you're using a Nami Bento, too!
Really well done, everybody!!! You really all did such an amazing job! It feels like Fall has truly come!
Well, all you readers out there, why not hop on over here and make a bento yourself? It's nice and warm. (-_^)
Stay tuned for the next Bento Weekend, number 20, which we'll announce tomorrow! (^-^)