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GHOSTS AND PUMPKINS BENTO
Ham 1 slice Daiya Swiss Cheese 1 slices Ham 1 slice Nori (Japanese nori) 1 Kabocha slices steamed or baked Cucumber skin Any sauteed meat or vegetables Need: Small scissors Toothpick Nori punch Plastic wrap Oval cutter *No peanuts, tree nuts, milk, eggs, soy, wheat |
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Ghosts and flat pumpkin
1. Peel the cheese but let the cheese sit on its film.
2. Cut out the cheese to make the ghosts using toothpick. Repeat the process for all ghosts.
3. Place the ghosts on ham and cut the ham. This process will trim the rough edge of the ghosts and gives more protection to the cheese.
4. Cut out nori using the nori punch to make the eyes. Place it using toothpick. Repeat the process for all ghosts.
5. Cut out kabocha pumpkin using oval cutter or use pairing knife. Cut the stem part of the pumpkin face.
6. Cut out nori using the nori punch to make the pumpkin face.
7. Place them over the rice or sandwich bread.
1. Peel the cheese but let the cheese sit on its film.
2. Cut out the cheese to make the ghosts using toothpick. Repeat the process for all ghosts.
3. Place the ghosts on ham and cut the ham. This process will trim the rough edge of the ghosts and gives more protection to the cheese.
4. Cut out nori using the nori punch to make the eyes. Place it using toothpick. Repeat the process for all ghosts.
5. Cut out kabocha pumpkin using oval cutter or use pairing knife. Cut the stem part of the pumpkin face.
6. Cut out nori using the nori punch to make the pumpkin face.
7. Place them over the rice or sandwich bread.
Stuffed Pumpkin
1. Place the steamed kabocha into a ziplok bag and mash it with your hand. Add sugar if you like.
2. Place a plastic wrap on your hand. Spread the kabocha and wrap anything you like, such as sauteed chicken or simply ham or sausages.
I'm using leftover from Spring Rolls.
3. Roll it and wrap it with plastic wrap. Turn the wrap very tightly to make the scores on the pumpkins.
4. Top it with a small cucumber skin, or anything that is green to make the pumpkin stem.
1. Place the steamed kabocha into a ziplok bag and mash it with your hand. Add sugar if you like.
2. Place a plastic wrap on your hand. Spread the kabocha and wrap anything you like, such as sauteed chicken or simply ham or sausages.
I'm using leftover from Spring Rolls.
3. Roll it and wrap it with plastic wrap. Turn the wrap very tightly to make the scores on the pumpkins.
4. Top it with a small cucumber skin, or anything that is green to make the pumpkin stem.
