Ingredients
For the winter salad:
- 1 handful of your favorite salad mix
- 30 g of mandarin oranges
- 10 g of Parmesan cheese, grated
- ¼ of a small red onion, sliced
- 1 tbsp of pomegranate seeds
- 1 tbsp of toasted almonds flakes
For the dressing:
- 1 tbsp of olive oil
- 1 tsp of white wine vinegar
- 1 tsp of mustard
- Salt
- Pepper
For the Puff pastry rolls:
- 1 small sheet of puff pastry (approx.10 cm x 10 cm)
- 1 small egg
- Sesame and nigella seeds to sprinkle
For the Christmas cookies
- 85 g of soft butter
- Pinch of salt
- 80 g of superfine sugar
- 1 egg
- 220 g plain flour
- 1/4 tsp of baking soda
- 3 tsp of gingerbread spice
- 1 tsp of cocoa powder
- 50 g of M&M's
Instructions
For the winter salad:
Put the salad mix into the first container of your MB Original bento box.
Add the mandarin oranges, Parmesan cheese, onion, pomegranate seeds and almonds.
For the dressing:
In a small jar, pour the olive oil and vinegar. Add the mustard, a pinch of salt and pepper. Close the jar and shake it until obtaining a homogeneous dressing.
Pour the dressing into the MB Temple M sauce cup and drizzle it on top of your salad mix before eating.
For the puff pastry rolls:
Preheat the oven to 200°C.
Cut the puff pastry in half, then into long strips and roll them up to form small sticks.
Cover the baking sheet with a pastry mat. Twist the sticks and place them on the baking sheet.
Beat the egg and brush the strips. Sprinkle some sesame and nigella seeds on top.
Bake for 10-15 minutes or until they become golden brown and crisp. Let the sticks cool before putting them into your bento box.
For the Christmas cookies:
Preheat the oven to 180°C.
In a large bowl, beat the butter, salt and sugar for 2 minutes until obtaining a light and fluffy mixture. Add the egg and mix until well combined.
Sift the flour, baking soda, gingerbread spice and cocoa powder into the bowl with butter and egg mixture. Mix until well combined.
Cover and chill the dough for at least one hour or overnight.
Take the dough out of the fridge and roll it out between 2 pastry mats, until it reaches a thickness of 0,5 cm.
Using the tree-shaped cookie cutter, make about 15 cookies.
Place them on a baking sheet covered with a pastry mat and add some M&M's on top.
Bake for 8 minutes or until edges are golden-brown and let cool before transferring the cookies into your bento box.
