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French bento! Isabelle’s recipe
Isabelle, although it was a little late, was involved in our egg-bento-themed Bento Weekend and made a beautiful egg bento in a Oyako Kingyo bento box. It's such a great recipe that we thought we'd share it with you all here on our blog.
Isabelle had recently participated in our Bento Weekend on "Bento Local" It would be a shame not to share her recipes with you! They are quite amazing. (^-^) Here's her e-mail with two recipes and explanations of her bento
Isabelle's email (translated from French):
I live in Jouy en Josas, near Paris, so I chose Paris as inspiration.
Some typical Parisian products I used for this bento: Parisian brioche, the ham "of Paris " and mushrooms "of Paris". The dessert dish is a nod to the colors of the French flag .
Main dish box: a small brioche stuffed ham (best enjoyed hot), paris mushrooms and a ham roll.
Dessert box: grains of black grape, vanilla panna cotta with raspberries.
Brioche stuffed with ham (for 2 people)
2 slices of ham cut into small pieces, 1 Petit-Suisse (a small French yogurt for children), fresh heavy cream or semi-thick (the equivalent of a Petit-Suisse), 2 small brioche (preferably a little stale), salt, pepper.
Cut the top of the brioche and dig out the inside gently with a spoon. Leave a little thickness as to not break the buns. Put the pieces of the brioche in a bowl. Add ham, the Petit-Suisse and cream (light cream is ideal). Season with salt and pepper.
Stir until a smooth paste. Preheat oven to 160° C. Fill the brioche shells with ham stuffing. When the oven is hot, Bake the rolls, arranged in a dish, for 30 min .
This simple dish is delicious with a green salad.
Panna cotta with vanilla (for 2 people)
1 packet of agar powder (2 g), 25 ml light cream, 25 ml milk, 40 g sugar, 1 vanilla bean or 1 tsp vanilla sugar.
Dissolve the agar in the cream and milk, add sugar and the vanilla pod, cut (lengthwise and widthwise). Bring the mixture to a boil and cook 2 minutes, stirring. Let cool a few minutes before pouring into small silicone molds.
Refrigerate before serving.
For you to enjoy!
Yet another amazing recipe from Isabelle. Thank you so much for sharing with us. So all of you other bento lovers out there, won't you share your amazing recipes with us? (^-^)
Were looking forward to seeing them! m( _ _ )m