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:
250g cake flour
1 ready made sponge cake in the size of your springform pan
2 spoons apricot jam
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
Onigiri, sushi, tamagoyaki (looking like they were in a car accident), green asparagus and crunchy sweet potatoes (all free-style without any recipe)
Yakisoba and Ebi-furai (Recipies from Nekobento)