Monday, June 7, 2010
Israeli Cous-cous Onigiri
My kids haven't been inspired to eat lunch lately as recess time is far more fun. I've not been putting much effort into bento since it all came back and they'd just eat the scraps and shooggled about bits as an after school snack. Why should I put in all that effort if they aren't bothered to eat or appreciate it?
I bought a bag of "Israeli cous-cous" at the grocery because they looked like cous-cous pearls. turns out they are more like wee pasta pearls but are cooked similar to cous-cous. I boiled them for 8 minutes in chicken stock and then left them to steam and plump up. I noticed once they cooled that they stick and clump together - like Beados!. Turns out, they make great onigiri too. Secret is put them in the mould while warm and leave them until almost cooled and then tip them out to finish cooling. Once cooled they hold together brilliantly. This one has ham inside.
The other treat is the mini jam tart which is simply cut squares of ready-made shortcrust pastry filled with chunky plum jam and baked in a mini-muffin pan until the crust is browned and the jam has melted.
The rest is carrot, corn, red pepper and cherry tomatoes.
(Oh no! there's a hair on it...don't view in large size!)