Gewinnspiel auf Erdbeerkirsch!

Auf Kirschkuchen findet derzeit ein Gewinnspiel statt!

Es gibt tolle Preise zu gewinnen und auch ansonsten lohnt sich ein Besuch auf diesem tollen Blog immer wieder!

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Please visit Kirschkuchen for a great lottery (Only if you´re from Germany, Austria or Switzerland or know someone who the pakage can be sent to!) and great japan, bento and food articles!

A spaceshuttle landed in my kitchen

Some months ago, my mother was invited to a Vorwerk party. She got home with something that i wanted to have since i first heard of it: The Thermomix. When we were invited for dinner she made delicious fresh strawberry icecream in about 1 minute. My already very high level of jelousness went trough the top...but actually I still bothered about the price of it as well, that always kept me from buying one myself.

But Vorwerk offers an option with which a new born TM owner can get additional discount: Throw a party and invite the representant and help to sell her another TM to the guests. So my mother did, but the bargain was actually fail for her: As loving mothers are she bought the one needed for the discount for me as a birthday present...maybe she won the lottery and didn´t tell me...

I couldn´t believe it...when i was searching the web for recipes and how-to´s from time to time someone always would tell me: "Well you can do it that way...but if you want it easy and can afford it use a TM for it!". First i was very sceptical. There is no food processor that can do every task and can cook the processed food at the same time...well i was wrong. The more i read about it my interest grew and now i became a lucky TM owner over night.

Prague

On May 23th to 27th BF and I went to Prague.

Monday May 23th:

We went to Düsseldorf International Airport early in the morning by car. We had made a parking reservation there beforehand so we could just use our credit card as parking ticket. Unfortunately the parking area was quite a bit away from the departure terminal so we had to walk a little. Next time I know that high heels are definitely not an option for completing my travel outfit.

Dead AND Alive

I am currently trying to revive this blog...

Check list for today:

- Hack my own Flikr account because i forgot my password...
- Upload recent bento pics
- Make blogger finally speak to my photostream again for an updated diashow (this is killing me right now...)
- Using the phototream option as a placeholder as long as the above doesn´t work
- Trying to make it look less shitty

Soon:

- Travel report for prague
- Cologne Zoo and Shopping in Düsseldorf
- More bento and cooking stuff
- Journal stuff for my stalkers...

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