Bento #14

In todays lunch box I used some almond and tomato pesto I had frozen from another day. Pasta alla trapanese with fresh tomatoes, basil (plus flowers), rocket, peach and kiwi salad with raspberry sugar, almonds and two almond cookies (to stick with the topic).

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Frame your keys

I made something yesterday I would like to show off. Since we moved in in May there hasn’t been a key solution, I tried to keep mine on top of the fridge (our fridge is kind of free standing and close to the entrance), but wasn’t consistent with that so I always had to look for them. It also did not look neither nice nor tidy. Last week I found this frame at the local thrift store for just 1 CHF and I knew it was gonna be my new key hanger.

So yesterday while procrastinating I started making it. First I sandpapered it a little to add a bit of shabby chic. It already had a nice colour on it so I didn’t need to paint the frame and only had toscrew in a few hooks. It was done so fast that it only kept me from working for about 10 minutes, not very convenient if you are procrastinating. If you are thinking of doing this I would recommend to look for a frame with a bit of depths so the keys can hang free in front of the wall.

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Bento #13

Pasta salad with feta cheese, olives and tomatoes on rocket leaves, homemade hummus with sundried tomatoes, cucumber and carrot sticks and for dessert wild peach and dried coconut.

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Bento #12

Carrot salad with red onions and parsley, fried smoked tofu, fried yellow courgette, green beans with sesame seeds, mini brownie and almonds, apple slices and blueberries.

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Bento #11

Leftover mustard chicken, mushrooms, red pepper, plum tomatoes, green beans, kiwi and grapes.

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Bento #10


A rather simple one: pepper slices, potato rösti on iceberg lettuce, cucumber slices, cookie, almonds, dried coconut, apple and blueberries.

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Monkey bars

Banana Baking continued

I made some cereal bars with the two remaining bananas. They are very easy to make and you could have them for breakfast, in your lunch/bento box or just as a treat. I don’t know how long they keep, I am gonna wrap and freeze a few of them, so I can just add them to a bento in the morning. I also like that you can chosse the size of your cereal bars when you make them yourself, I just love miniature versions of dishes.

What I used:

  • 30 g sugar
  • 100 g butter
  • 120 g müsli
  • 60g rice krispies
  • 1tbsp runny honey
  • 2 ripe mashed bananas
  • pinch of salt
  • 2 tbsp flour

Prepare a square cake tin with baking paper. Preheat the oven to 180°C. Melt the butter in a pan and stir in the sugar, wait, stirring occasionally, until the sugar is dissolved. Add the honey and the mashed bananas. In a separate bowl mix the rice krispies, muesli, flour and salt. Add the krispy mix to the melted butter, bit by bit. The mixture shouldn’t be too wet, but still have a gooey consistency (I should have made a picture of that state). Put the mixture in the tin and shape it so it is about 2 cm high and rectangular (my square tin was too big). Bake for about 25 min. The top should be golden, but it should still feel soft when touching. Let cool down completely before cutting.

Instead of muesli you can use normal oats as well. I used a mix of cereal and different seeds. I also covered the bars with some chocolate before cutting them.

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Banana baking

When I came home from a weekend with my family last night I found 7 bananas on the kitchen table (2 of them were already used when I took the picture). I am not a big fan of bananas. If it was just for me I wouldn’t buy any at all. But someone else thinks bananas are good food for climbers, so we buy bananas, we carry them up a mountain, forget about them and carry them back home where they usually end up – squashed and ripened – getting wasted. I want to waste as little food as possible and confronted with the amount of overripe bananas last night I decided it’s time to bake.

Banana Walnut Honey Loaf

  • 190 g flour
  • 190 g butter
  • 190 g sugar
  • 3 eggs
  • 1 tsp baking powder
  • 2 tbsp yoghurt
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 ripe bananas
  • 1 tbsp runny honey
  • a handful of roasted, chopped walnuts

Mix the butter and sugar until fluffy, add the eggs, one at a time. Add the yoghurt, vanilla extraxt and the mashed up bananas. Mix the flour, baking powder and salt in a separate bowl and then add to the wet ingredients, mix until just combined. Fold in the walnuts and bake in a loaf tin at 175°C until done. I am using a fan oven and baked for about an hour, I covered the cake with tin foil after 30 min to stop it from getting to dark.

Blueberry Banana Bread 

  • 200 g sugar
  • 3 eggs
  • 3 bananas
  • 300 g flour
  • 1 tsp baking powder
  • pinch of salt
  • 100 g yoghurt
  • 2 handfuls of blueberries

Whisk the eggs and the sugar until the sugar is dissolved. Mash up the bananas and add to the eggs. Mix in the yoghurt. In a separate bowl, mix the flour, baking powder and salt. Then add the dry ingredients to the wet ingredients and mix until just combined. Pour a third of the mixture in a prepared bread tin, then add the blueberries to the rest and pour it all into the tin. Bake at 175°C until done. About 60 min.

Monkey Bars

Right, now I am left with two bananas. The freezer is full so I was looking for something, that will keep a bit longer like some banana cereal bars. I found this inspiring recipe from The Farm Girl and I like the thought of rice crispies, bananas and oats. Maybe a few chocolate chips. And honey. Now that will be good climbers food. The monkey bars will have to wait until tomorrow though.

By the way: did you know that you can tattoo a banana?

Here is a better banana tattoo artist than me.

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Bento #9


A very simple and very healthy one. This is gonna be my lunch for my 6 hour train ride home. I am sure the manfriend would not be satisfied by this selection:

Mini cream cheese sandwiches, plum tomatoes, apple slices, carrot sticks and orange bits.

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garden in a jar

I love plants! Unfortunately I am not very consistent at caring for them plus I never know what to do when going on holiday so after the years my plant collection consists of some very persevering specimen.

Succulents are perfect as they seem to be happy under every kind of condition, putting them in a jar makes it even easier, as you build a little eco system. Under the right conditions it can stay like this for years.

All you need is a jar (every kind or size will do, mine has a sealed lid although that is not necessary), some pebbles or glass pearls for the bottom, some dirt and something to keep the soil from falling through the pebbles (I used some small fir branches this time, but I have used tissue paper or cut nylon tights before).

For the plant you can use any kind of succulent, but moss or grass is likely to do well, too, plus you can find some moss almost everwhere. In this case I have used a lttile succulent that I bought for about 2£.

The pebbles on the bottom of the glass prevent the plant from getting too much water. Add some fir branches, some dirt and your plant. You have to add a little bit of water to the terrarium (I soaked the roots in water before planting it), close the lid and place it near a window so it will get enough light. If you can see little drops of dew on the glass in the morning it has the right amount of moisture, otherwise you can adjust by taking of the lid for a few hours or add a few more drops of water.

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