I was trying to design a new template for my bento entries but it took me so long since I can’t make heads and tails of the path tool in photoshop. I’ve decided to give up in the meantime since it’s going to delay my postings. In fact, this particular one is a day late. >_<
â€¢ Egg cookies. It tasted like butter cookies but the pack said egg cookies, so there.
â€¢ Baby Bel! I kept seeing Baby Bel in many the bentolunch posts so I decided to give it a go. And I lurve it, lurve it, lurve it!
â€¢ Pineapple tidbits
â€¢ Romaine, smoked salmon and cream cheese rolls, tied up with spring onions. It sounded like an interesting combination in my mind so I decided to try it out. And it was absolutely yummy, I recommend everyone to give it a shot.
â€¢ Sundried Tomato pesto on tri-colore fusilli.
And here are a couple of close-ups. Simply because food looks so gorgeous up close.
Romaine, Smoked Salmon and Cream Cheese Rolls v. 13 February 2007
â€¢ Norwegian smoked salmon, sliced thinly
â€¢ Romaine lettuce
â€¢ Cream cheese
â€¢ Spring onions
1. Take half a leaf of Romaine lettuce, splitting it along the center. Remove the crisp center because it’s harder to roll with it still attached.
2. Spread some cream cheese on the lettuce leaf.
3. Add a layer of smoked salmon. I recommend positioning the natural tapering end of the smoked salmon (not the end sliced with a knife) along with the frilly edge of the lettuce (the end opposite the center).
4. Roll, then tie with a spring onion stalk.
Serve chilled when possible.