TannieSpace

geekery, drawing and then some

Posts about cookery (old posts, page 1)

Making (bento) lunches.

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I’ve made a few lunches for work, either in my little food-containers or in mr. Bento. It has worked pretty well for bringing my own food along, and making sure I eat enough.

I received my new Laptop Lunchbox which will let me more easily transport my tasty burritos. It turned out smaller than I thought, not a bad thing at all. It looks slightly bigger than a regular lunchbox and has convenient separate containers. From the website I learned most people found too many lids annoying, so they only put one lid on one of the larger containers. I would have liked more lids (but I knew this when I bought it), but I guess worst case, I can order an extra set of inside containers. So far, I like the size, I like that it comes with a spoon and fork and it closes easily.

Hopefully in a couple of days I’ll receive my other bento-box, for more food fun.

I went out to the market today and bought veggies, and then purchased panko, chick-pea flower, rice sheets, mirin and sake at the chinese store so I’ll have a good base of basic ingredients. I want to make spicy lentil snacks, japanese dry curry and vegetarian cake provençale. Tasty!

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Improvement!

I’ve missed eating pizza since surgery. I did, a few times, but it only went well if I ate take-away pizza from one of those pizza places, not the kind I can buy in the supermarket. I could only eat 2 or 3 slices, and it seems a bit expensive to order in and only eat 1/4 of the pizza. It has to do with the dough, although I don’t know the details of why it doesn’t go well. Can’t eat bread either, same problem. I get really ill.

Today I made a most excellent discovery. Gordita’s (small, thicker tortilla wraps) work really well as a pizza-bottom. I tossed on some tomato sauce, chopped up veggies and mushrooms, added shredded cheese and popped the whole thing in the oven for 15 minutes.

Best pizza I ever had.

So I made another one just now. Two pizza’s in one day. I like to spoil myself.


Midnight snack

imgHaving to eat every two hours means I often have a (post)midnight-snack. Tonight I enjoyed a nice little potato-gratin with cheese and cream. Small enough to not fill me up too much, but large enough to properly feed me and get me through my night of sleep.


Pizza muffins ftw!

Pizza muffins!On the lookout for tasty easy snacks to make my life without a stomach a breeze, I happily stumbled over Kay’s foodblog. This Dutch Girl Cooking has plenty of tasty and easy to make recipes accompanied by beautiful photography that makes my mouth water.

Now, my photos don’t even come close to hers, but check the photo for the results of my attempt to make Pizza muffins! The recipe didn’t ask for any weird stuff, I basically had everything. I did replace the pizza sauce with some home made pasta sauce which made them a bit sweeter (next time I’ll use pizza sauce, I promise). I made a small batch, liked it, and then realised I had a lot of dough left. I froze it in batches, so now I only have to take one out, put it in a small ovendish and heat up that muffin. The ones on the photo turned out a bit too large for me, I adjusted the frozen batch accordingly. Also, because I don’t eat ham I added an extra load of Gouda cheese :)

I don’t like sweet stuff very much, and these savoury muffins just make my day.


Tomato-lentil stew

I wanted a simple stew to put in my lunchbox for a busy day tomorrow, so I basically took some stuff I had in my cupboard. It approximated this:

Tomato-lentil stew.

Ingredients:

  • 1 cup water
  • ½ cup lentils, red
  • ½ cup lentils, brown
  • 14 oz tomatoes, chopped, with herbs
  • 2 tsp maggi sauce
  • 1 tsp marmite
  • 1 tsp pepper, grounded
  • ⅓ cup parrano, grated (50 gr)
  • ⅓ cup parmesan, grated (50 gr)

Directions: Cook the lentils and mix together. Simmer with tomatoes and spices for about 45 minutes. If needed drain excess liquid, and serve with grated cheese on top.

(Serves 4)

Note: I used a can of Bonduelle (brown) Lentils, dried red lentils and Heinz Tomatoes chopped, with herbs, in juice.


Macaroni and cheese, Tannie-style.

I wanted Mac ‘n’ Cheese, because I had never had it before. I looked at recipes online and they all said something else (though they agree it needed ‘macaroni’ and any type of cheese).

So I decided to make my own recipe with what I had in my cupboards. I used less cheese than most recipes recommended, which worked out very well for me.

Ingredients:

  • 1 cup macaroni
  • 125 ml cr√®me fra√Æche
  • 25 gram parmesan, grated, or flaked (1 oz)
  • 50 gram cheddar cheese, chopped (2 oz)
  • 25 gram parrano cheese, grated
  • tbsp pepper, grounded
  • dashes Maggi seasoning sauce

Directions:

Cook macaroni until al dente. While macaroni cookes mix cr√®me fra√Æche with parmesan, cheddar and pepper, and if desired add a few dashes of Maggi seasoning sauce.

Put macaroni in oven dish and mix in the cr√®me fra√Æche and cheese. Top it off with parano.

Put in oven for about 30 minutes (or until top becomes golden) on 225° celcius.

(Serves 4) Mac 'n' Cheese, Tannie-style.