Bento Box

This is the box shown in the collapsed storage state.

Now the only fault I could find and to be fair, it isn’t really a fault on the part of the box, is that the cutlery isn’t really designed for use by us adults. After all the box is designed for the teeny humans and therefore teeny weeny mouths! So my advice on this, pack spare cutlery!!!

The box managed to hold a significant amount of food and if you aren’t careful when packing, you may end up packing a meal that is too high in calories for your recommended intake.

Just a quick reminder that guidelines say an adult female needs 2000 calories per day and an adult male needs 2500 calories per day. Recommended intake for lunch is probably around 500 calories, although pregnant women and children have a different allowance.

(Details taken from NHS UK website)

Maki over at Just Bento has a fantastic beginners handbook for making bento if you  need some help on how to choose a box and packing advice. Her bento stash ideas are great!!

Rating out of five for this (non) bento box: I give it a strong 4 (^_^)

Baked Bread Cups

This evening I prepared some baked bread cups for my bento lunch tomorrow. The bread cups are very quick to prepare and are a tasty alternative to quiche.

For each bread cup you will need:

1 to 1 1/2 slices bread
1 egg
and what ever filling you’dlike
salt and pepper
grated cheese
butter or margarine

(I used shallow baking cups that I bought in poundland. You can make these in a bun tin or a muffin pan.)

Cut the crust off the slice of bread.
Roll each slice of bread with a rolling pin until very thin.
Spread each side with butter or margarine.
Press into cup as you would with pastry.
Add your filling and cover with seasoned, beaten egg.

Place on a baking sheet and bake in a preheated oven, 180 degrees c for 10 to 15 minutes.
Ensure that egg is thoroughly cooked right through to the centre.

When cooled, you can place these in the fridge for lunches or you can eat them hot :)