Thursday, May 10, 2012
This bento started off with the bowl of aluminum foil. I used a large sheet doubled over and crumpled on the top edge to give it a lot of support. The tiny cheese ravioli were boiled, drained and added into the foil bowl with layers of garlic tomato sauce and grated parmesan cheese. Then the bowl was put into the oven for 8 minutes as a finishing touch. The coolest part was not having to get a pan dirty - the foil bowl was the pan!
In the bento: Tiny cheese ravioli bake, steamed broccoli, baby corn, orange slices and chunks of black plum.
The cute little elephants were cut from soy turkey slices using a Wilton cookie cutter. The blankets on their back were cut from pear peel and tiny bits of baby corn. Also they have nori eyes and more of the garlic tomato sauce for cheeks.
My cooking motto is: Use what's at hand. After finding out that the can of tomato puree I thought I had was either a myth or invisible, I grabbed a can of tomato soup to use instead. With a little cornstarch to thicken it and tons of garlic and basil to make it yummy, I ended up being proud of my unexpected cooking experiment.