Do you know the kind of dish you taste for the very first time, thinking “this is so good; imagine I’d have died without ever having a taste?” or “my palate just touched a piece of heaven “. This actually happens quite rarely to me. Mostly I need to acquire tastes and once I eat a certain type of food several times, I start to develop a liking for it. But this cake… I literally fell in love with it after the first bite.
Contents:
- Whole-wheat spaghetti “à la provençale”
- Snow peas
- Tamagoyaki
- Apple rabbits
As it’s getting hotter around here in Germany (surprisingly it hasn’t rained since 3 days) I’m naturally leaning towards lighter meals and bentos. This recipe for pasta is great because it tastes even more delicious when it’s cooled off. You can freeze leftovers in portions and just put them in the bento box quickly in the morning. While the spaghetti unfreeze on the way, they also cool your bento, which is especially important in summer. The only thing I actually had to make in the morning was the tamagoyaki, the apple rabbits and the snow peas (15 minutes including time to pack up the bento).
Eating a piece of tiramisu must be the biggest sin you can commit when you are watching your weight. But when you look at this delicious treat, it looks so innocent and actually also tastes fairly light, one has a hard time believing that a portion contains more calories than a human should consume during a full meal. The treacherous ingredient that makes it a calorie-bomb is the Italian triple-cream cheese mascarpone, made from crème fraîche and cream, which contains about 80% fat. Luckily there is a low-fat alternative which contains only 40% fat and tastes almost just as good, which I used in this recipe. With 420 kcal per portion I still wouldn’t recommend eating loads and heaps of this tiramisu, but it does make indulging in this all time favorite dessert weigh a little less on the conciousness 
And the best part for me is that this is made entirely without eggs, so there should be no risk even if you keep it in the fridge for 2-3 days.
Been a long time yes, but I was simply overwhelmed by my internship. I found the time to make this delicious bento though and surprisingly the highlight was the little pile of pickled radish that was actually just an experiment. With some preparation this bento can be assembled in 15 minutes (I used left over zucchini tempura, the only thing I actually had to cook was the stir-fry and the omelet, I also used frozen rice which I unfroze in the microwave).
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