I did a lot of cooking last night – as well as preparing
dinner I also boiled up some chicken stock and made a few items for my bento
stash. Dinner involved rice, so I was able to cook a little extra and use it as
the first layer of today’s lunch: not very much, just 100g.
I made a beef topping by dry frying 50 lean beef mince with
chopped onion, garlic, and sliced red peppers, plus some cumin, coriander and a
sprinkle of chilli. I popped all that in one half of the lunch box and left it
in the fridge overnight.
This morning, I filled up the second half of the box
with salad leaves and then all I had to do was make a quick salad dressing (1tsp
tahini, 1tsp light soy, ½ tsp honey ½ tsp mirin), half of which I stirred into
defrosted spinach (in the panda pot) and half of which I used to fill my little
yellow dressing pot so I could drizzle it on the salad later.
And here it is:
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