Ingredients
For the zucchini-feta pastry:
- 2 sheets of brick pastry
- 1 zucchini, grated
- 2 slices of feta cheese, diced
- Olive oil
For the chicken fillet with apricots:
- 2 chicken cutlets, diced
- 2 apricots, cut in 8 parts
- ½ red onion, chopped
- ½ glass of cream
- ½ glass of water
- 1 tbsp of curry
- Olive oil
- Basil
For the coconut pudding:
- 30 cl of milk
- 60g of sugar
- 2 eggs
- 1 tbsp of flour
- 4 tbsp of grated coconut
Instructions
For the zucchini-feta pastry:
Prepare the stuffing: Grate the zucchini and mix it with the feta cheese. Season with salt. Add a drizzle of olive oil. Cut the sheets of brick pastry into four strips. Place a spoon of stuffing on each strip, then fold into a triangle, like a samossa. Brush the pastries with olive oil and bake at 210 °C for 15 minutes. Remove from the oven and let cool before placing them in one of the two containers of the MB Tresor bento box.
For the chicken fillet with apricots :
Sauté the red onion in a pan with a drizzle of olive oil. Remove the onion, then add the chicken and brown for 3 minutes. Add apricots, water, cream, curry and cook for 5 minutes over medium heat. Season with salt and pepper. Serve with rice and sprinkle with basil and slivered almonds.
For the coconut microwave pudding:
Heat the milk in the microwave. In a bowl, mix the egg, sugar, flour and grated coconut, then add the hot milk. Pour the mixture into one of the two containers and cook in the microwave for 4 minutes.
