I know what you did last week in your kitchen!

Again, i have to admit that work is much more stressful then I though at the beginning of the year. So here is a little backlog of dishes that came out of my kitchen in the last few weeks:

 Vanilla-Apple-Custardcream-Cake

150g butter

200g sugar

5 eggs

250g cake flour

1 ready made sponge cake in the size of your springform pan

2 spoons apricot jam

500ml milk

400ml cream

1 pinch of salt

80g vanilla pudding powder

4 sour apples

50g shredded almonds for decoration

Knead butter, 100g sugar, 1 egg, and the cake flower to make a firm dough. Wrap into kitchen foil and let it sit in the refridgerator for 60 minutes.

Grease your springform pan and fit the sponge cake into it (take it out again afterwards, we need it a steap later)

Coast the dough really flat an fit ist in the pan, dont forget to coat the rim, too. spread the apricot jam on the dough and put the spongecake onto ist.

Mix milk, cream and salt. Cook half of the mixtured with the remaining sugar. The other half has to be mixed with the vanilla pudding powder. Add it to the milk-sugar mixured when it´s boiling. keep stirring until the mixture starts to get firm. Let it cool and add the remaining eggs carefully

Heat the oven (180°C). Peel and cut the apples into halves and put them on the sponge cake. Pour the cream over the cake and bake it for 60 minutes. Let it cool a little and gently lift it out of the pan. Decoration time with almonds! Bon appetit

New box again...help me I´m addicted!

A few weeks ago I was shopping for japanese groceries at Ja-Mart. i couldn´t resist to browse trough their Ourdoor and Bento section. And there it was: A cute little box with butterflies (I already had the matching foldable fork in red). Unable to convice myself that I already own thousands of bento-boxes, it ended up in my shopping cart ;)

It is pretty small for my on-shift appetite (230 and 160ml said the sticker on the box but I really doubt it...) but I managed to stuff in a lot of delicious things, though:



Upper tier: broccoli, meatballs, grapes, risotto, flower made of carrots and snap peas

Lower tier: more broccoli and carrots, cauliflower, gyoza and dip

(Note: this bento is pretty much the same then the one in my previous post because I did it a day later and still had so much leftovers. Sorry for the late update *g*)

Happy New Year, Happy New Bento!

I´m back. Finally!

A late Happy New Year to everyone (is there anyone out there anymore?). I almost forgot about my blog, but I wanted to go back to bentoing in 2011. I hope I can post some new pictures every week. I will try to bring a bento to every late shift now... (bento in the morning shift never really worked, most time I had to take it home again and eated it for lunch)

The year started slower on work than usual. Maybe some things will  finally change to the better now. It really seems to get less stressy and there is some new staff in the hospital to help us. I appreciate doing "my" work again. The last few months of the last year were horrible because we had to do too much of the doctors´ work for them. But enough about work now, let get started with bento again!

I bought a new cute kitty box and matching resuable chopsticks before christmas to help me keeping my new year´s bento resolution. It has a total capacity of 500ml.

Here is my box for tomorrow:

Upper tier: Meatballs, gyoza, some grapes, gyoza dip in the small box, mini chocolate

Lower tier: Veggie-risotto with some carrot blossoms