Chipotle Burger Bento


The other day I had a chance to taste a special chili called Chipotle from Mexico and it was so tasty. I am not such a big fan of Tex-Mex food but this chili had a very complex flavor and I wondered why. Chipotle is rather a new and unknown product here in Norway where spicy hot spices have not been in their food culture so long. Later after I came home I googled and found out Chipotle is a kind of processed chili, it is smoked and dried, then I understood more the complexity and the intensity of the flavor.

Do you know Chipotle?


Recently I begin to see Chipotle here and there in grocery shops and supermarket stores. I found this Chipotle Majonnaise and did not hesitate to buy it. Generally I only use Japanese QP mayonnaise as I think Norwegian mayonnaise does not have any flavor. But this Chipotle mayonnaise has a kick of spicy chili and I like it.

Not only you can use it as dressing, you can mix with meat or fish and make burgers.


I made a beef hamburger with 100% lean beef ground meat and mixed in a little ketchup and chipotle mayonnaise. Salt, pepper, bread crumb, egg and milk was also added. The meat was lean but it came altogether very nice.


Very fresh lettuce! (^o^)



Tomato, onion and a fried egg on top!


Here is my Chipotle Hamburger Bento!

Bon appetite!
xxx Rie




As it has been an eventful week for my family and I and I have some photos to show you I am writing this post today. It is not about bento nor cooking but I hope you will enjoy!

Last Thursday my husband and I drove 500 km from Oslo to attend our daughter’s graduation ceremony at her University in a city called Trondheim.  We left Oslo at around 13:00 and when we arrived it was almost 22:00. It took longer as we did not choose a highway but the route we took was so scenery and photogenic!


This route goes along a big river and mountains,




On theway from Trondheim

On theway from Trondheim1

On theway from Trondheim2

We were very lucky with the weather and as we proceeded the scenery changed, we really enjoyed this trip. Norway is such a beautiful country and June and July are very nice.

If you ask a Norwegian “What is your favorite dish which your mother cooks for you?”, probably many people will say this is the dish. Norwegian meat patties Kjøttkaker and brown sauce, boiled potatoes and cream stewed cabbage.


When you go to a country side in Norway by car you can stop at these small inns and small restaurants. We ate this lunch on the way up to Trondheim and it was so good that we came back when going back to Oslo. The sauce!!! it was amazing!! And I fell in love with this homemade cream stewed cabbage. It tasted much better than in Oslo!!

The next day, Friday June 3, was the graduation day and we had a full program.

My daughter’s boy friend also has been studying in the same class and they both graduated last week. We were together with his family and it was a nice weekend together.


The dinner party was held after the graduation ceremony in a historical building in town, this used to be a bank but has been remodeled to be a party venue.



Her class is a small class but it is a Master course and they have been studying together for 5 years. From August 1 our daughter will start working for a IT company in Oslo, her boy friend also has got a job at another IT company.  His family and we are planning more celebrations for our children’s new phase of their lives and I am really looking forward to it!

The graduation party was very nice, there came a famous choir from Trondheim, nice speeches, a movie from their school trip to South East Asia, and of course good food was served!


Forest mushroom soup with halibut to start with…


Reindeer roast with red wine jyu, potato millefile,


A lemon tart, berry sauce and caramelized pistachio nuts for dessert.
It was prepared by good chefs and I was impressed by their cooking!!

5 years have passed so fast.

I was thinking about the day when she found out that she got in this school.

We were in Milan that day and I remember I took her to a nice restaurant in Milan to celebrate, we had some champaign to toast and ate very authentic Italian food.

Can’t believe my little daughter will be a working lady soon.

The life goes on-
and let’s embrace and celebrate it.

xxx Rie

Japanese Chiffon Cake


Tomorrow I will be teaching at a cooking class in Oslo, there will be 15 students, including 2 Norwegian men! I went and bought all the food on Friday,


After the class there will be a time to introduce this organic Tofu which I think is a much better Tofu both in taste and quality,


and my cooking uniform (an apron) is now washed and ironed.


I hope everyone will have a good cooking day with me!

We will eat all what we will cook and I offered to bake cakes for dessert, Japanese Chiffon Cake.



I baked 3 Chiffon Cakes today and have memorized each every step and the recipe which is like this :

JAPANESE CHIFFON CAKE (cake dish 20cm diameter) 

7 egg whites
60g sugar
Cream of tartar  1/8 tea spoon 

7 egg yolks
60g sugar
60cc salad oil
80cc cold water

120g flour
1/2 tea spoon of baking powder

1. Preheat the ovent to 170℃

2. Put the egg whites and Cream of Tartar in a bowl. Using an electric mixer  whip it up to a fine meringue. Add the sugar (60g) in 3 batches. Whip until stiff peaks.


3.  Transfer the egg whites to another bowl and put it in the fridge.

4.  Put the egg yolks in the bowl (the same bowl you used to whip up the egg whites) and whip with the electric mixer. Add the sugar in 3 batches and continue to whip until they turn like creamy mayonnaise.   Add the salad oil a little by little.  Mix well.

5.  Add the water a little by little. Mix well.

6.  Shift flour and baking powder together and add to the egg yolks. Mix with a spatula.

7.  Take out the meringue from your fridge. Add it into the egg yolks in 4 batches.

8.  Pour into the Chiffon Cake mold. Rap the pan 2-3 times (you lift the whole baking mold with the cake batter in it up 15 cm or so and let it drop on to the kitchen counter. This way big bubbles in the cake batter will disappear).

Bake in the oven 45-50 minutes.


9.  When the cake is baked please take it out of the oven and flip it upside down on a cup. (yes, the cup is also placed upside down)


10.  I have it upside down and let it cool for 3-4 hours.
When it is completely cold, you can insert a thin bladed knife and carefully separate the mold and the cake.


S5使うよChiffon cake


Enjoy this fluffy Chiffon Cake!

This recipe is from CookPad ID 254318