17 février 2016 - Étiquettes : couture
Well… once again, I had some pairs of jeans to do something with (my geeky man’s trousers keep on worning out so fast…). I look up on the internet for something quite easy to make with it (because I didn’t want to throw them away but I still wanted to get rid of them pretty quicly…). I didn’t find nothing useful and easy to sew online, so I looked around the living room. I saw my very old inflatable pouffe… I ended telling myself that it urgently needs a quick make over 🙂
So here it is, my old friend, the inflatable pouffe, with a brand new upcycled jeans cover!
Here is the pattern I’ve made for the model I had (55cm diameter, 25cm height):
A few days ago, it has (finally) started freezing in Belgium but it was too late for my broccoli plants. The weather was too nice and warm, they started making flowers before they could get big enough to be eaten… but still, I had some nice yellow flowers on my terrace from end December to mid January, lovely!
Here’s an idea of salad for your bento in harmony with the season: quinoa (Belgian!), finely sliced and sautéed turnip (+ some bacon if you wish!).
It’s good, simple, healthy and it goes with season!
Obento 2016#2 contains
- quinoa salad with turnips and bacon
- sauted carrot and cabbage
- potatoes waffles with gruyere
- white rice
- 1 big citron (discovered by chance in my nearest organic store)
- Clean and cut the citron into quarters. Remove the pulp and seeds, but keep the skin and white flesh.
- Fill a cooking pot with cold water, add the citron and blanch it for 10 minutes. Drain and weigh the citron.
- Make a syrup with the same weight of sugar as the citron. Dip the citron in the syrup and bring to a boil. Simmer for 20 minutes.
- Remove with the citron with a slotted spoon, set aside, let cool the syrup, then put them back in for 24 hours.
- The next day, do the same, then reduce the syrup for 10 minutes over low heat. Let it cool down, then put them back the of citron in again for another 24 hours. Repeat the operation for another 3 days.
- The last day, remove the citron and reduce as much as possible syrup on high heat but do not let it caramelize.
- Lay the pieces of citron on a cooking rack and bake them to the lowest possible temperature (50°C or 65°C).
- Pour regularly some syrup on and let it dry in the oven.
- Finally, dip the citronnettes in a dark chocolate ganache.
Recipe found on this blog ‘Variations gourmandes‘.
Potato cheese waffles
- 200g peeled and grated potatoes
- 1 egg
- 50g grated cheese
- 25g flour
- chopped parsley & thyme
- salt and pepper
- Turn the waffle iron on (to make it hot for the moment the waffle dough is ready).
- Squeeze the grated potatoes in your hands to extract as much water as you can.
- Mix the grated potatoes with the other ingredients (salt, pepper, egg, grated cheese, parsley, thyme and flour).
- Pour a full tablespoon in each section of the waffle iron. Close and cook until waffles get a nice golden color.
This is a simple recipe, found on the blog ‘Recette pour mon bento‘. The original list of ingredients included butter and fresh cream, but I did not use those in my recipe… and it’s still delicious! I even tried another version by replacing some of the potatoes by mashed pumpkin! This way, I got colorful and smooth salted waffles!
Perfect for a diner using seasonal products: the okonomiyaki! It is a Japanese dish, a kind of salty pancake that will help you keep loving cabbage… because during winter, you don’t have such a wide range of vegetables choice… cabbage, cabbage and cabbage again! In my case, it was also an opportunity to test my new two holes mayonnaise dispenser and the dried bonito flakes I purchased in Japan.
Western style okonomiyaki* (2 pancakes +-20 cm diameter)
- 8 bacon slices
- 200g pointed head cabbage (but it also works with Chinese cabbage or kale)
- 4 spring onions
- 10-15 peeled raw prawns
- 140gr flour
- 150ml water
- 4 eggs
- 1/2 tbsp salt
- pitbull sauce (failing to have the true sauce ‘okonomiyaki)
- dried bonito flakes
- Remove the small pieces of bones from the bacon slices (if present) and cut them in half.
- Slice thinly the cabbage and spring onions. Cut the shrimp into small sections.
- Beat the eggs with the flour, water and salt.
- Add the sliced cabbage, onions and shrimps. Mix well.
- Heat some oil in a pan. Pour this batter to cover the bottom of the pan.
- Place some slices of bacon on top and cover with a thin layer of batter. Cook for 3 minutes on medium heat, flip the okonomiyaki and cook another 3 minutes.
- Serve hot on a large plate, brush with pitbull okonomiyaki sauce, realize (very artistically) mayonnaise lines and finish with dried bonito flakes.