So I'm back to work tomorrow... I've started missing making bentos over the last few days!
Anyway, being the old Japanophile and anime otaku that I am, I spent the last couple of days (rainy weather) watching far too much anime and j-dramas online.
One of them especially caught my eye- "Bambino!" is based on a manga and is about a guy who wants to become a chef in an Italian restaurant.How awesome is that? It's a lovely coming of age drama with a very good cast as well, having Ayaka Komatsu (who also did Sailor Venus in Sailor Moon live action) and Sasaki Kuranosuke (whom I loved as hot engineer guy in Zettai Kareshi!).
The story is realistic, doesn't have any silly romance (yay!), and it's mostly about pasta, so you will feel an urge to cook some after watching.How about that, East Enders/Grey's Anatomy/*insert any other mainstream Western series?
I watched all 11 episodes over the last two days and it was so fun... take that from a TV-hater like me.
I felt like embedding a video, but unfortunately, crunchyroll doesn't have that option yet and lower quality, so watch it with Spanish subtitles on youtube if you can (they have a few episodes in English, too), or pay a visit to crunchyroll, which totally rocks about Asian drama and anime, anyway (there's also a drama about cake that I'll check out next).
It's also peak season for red currants here... seems like those are not popular in other countries, but I remember growing up stealing red currants from the garden in my kindergarten and also my grandma making red currant jam. I love the tart, sour taste of red currants and don't mind eating them on their own.
So I bought a kilo (for a 1.50 €) at the market the other day and decided to make a red currant cake. Turned out tasty, but the berries sunk to the ground (must flour them next time!) and I made it an improvised upside-down cake which was totally fat-free yet moist and fluffy.I also kept cooking stuff from the awesome Irish foodie magazine, including this not really picture-worthy but delicious miso ramen:Apart from that, it's summer time anyway, so I mostly did Italian cooking (even before Bambino!), as a simple gratin of zucchini and tomatoes with lots of garlic, thyme and olive oil and risotto with loads of arugula.I'm not a summer person, but still don't want it to end, harvest-wise!
First of all, I'd like to thank all of you for your encouraging comments about non-massive blogging!You motivated me a lot... now there's the next thing... when I try new stuff, I must remember to post it. My SD card told me it's full yesterday- full of food piccies that I haven't gotten round to post.
Now I can't really say that I've been eaten by the work monster last week, but I was totally absorbed by Black Books, Strawberry Panic! and Michail Bulgakow's "Master and Margarita".Add some gay scene partying and German stout and the week's over.
Anyway, I have a recipe to share. I don't really care for raw mango, especially since I'm too stupid to slice them properly (not letting them go over-ripe might fix that).Now every now and then, I buy "Vegetarisch Fit!", a vegetarian cooking magazine. Rather "than" than "now", because few recipes are vegan, it's pricey and full of ads.Anyway, the April issue had a pasta special, so I grabbed it on a late shopping trip to find the most awesome recipe for * MANGO PASTA*For 3-4 people, you'll need: * 1 pound of pasta (I used fussili) * 1 huge can/ 2 small ones chopped tomatoes * 1 massive ripe mango, diced* 1 onion, chopped * 1 cup of cashews (or less if they cost an arm and a leg like they do over here) * 1 block of tofu, drained, pressed and diced * 1 tsp turmeric, 1 tsp cumin * salt + pepper and chilli powder to taste
Serve over the pasta and garnish with the leftover cashews (as I didn't).This is simple yet a wee bit exotic and has all the protein a pasta-maniac vegan needs. I think it might be good with kids, too, if you make it less spicier. As short info for all German-speaking readers: after vegan.ch, there's a new German podcast made by two blokes from the Rhein/Main area... they also do a bit of live action cooking in every podcast and know all the AR info and dates in the country. Hooray for German vegans! Finally, I give you cake. This is my messy version (because neat baking is boring) of Strawberry Mountain. I now know why they called it like this... because it makes a buttload (and I halfed the recipe!) and you will get lost in the mountains of sweetness *swoon*.
Should I be apologizing for all those cake posts lately?
It's not only because of my new oven, but for the fact that 90% of the people I know seem to have their birthdays in January, so lots of excuses for baking.
Last weekend I made Attila's Donauwelle- part of the site and recipes are available in English, unfortunately this recipe isn't. But if people are interested, I'll ask him if I can put up a translation. Me being me, I didn't follow the recipe exactly, anyway. For example, I used ready-made vanilla custard.
And didn't measure (and that's why you don't want my "adaption", but a proper translation). Turned out delish, but far too rich for me- anyway, fooled the omnis once again.
I've never been much of a cake person, but I've always been crazy about everything that has cherries in it = )
This recipe is from a German vegan forum I frequent. It turned out delish, though it's another proof that I can't bake anything without having it fall apart. But it's good enough to share.
for the cake: 100g sugar 180g flour 1/2 package baking powder 100 ml soy milk 100 ml oil (I used soy oil) 10 g soy flour 50 ml water
Mix all ingredients and fill in a greased cake pan (I used heart-shaped because that's all I've got, but a star or a simple round one would work as well).
Bake for 40 minutes at 180°C, let cool for 10 minutes and take out of the form.
Now bring 200g raspberries, 150 ml soymilk (I used strawberry-flavoured), 80g confectionary sugar, and a package Agartine/ 2 tbsp agar agar to a boil, constantly stirring. Lower down the heat, but keep stiring for 2-5 minutes. Pour into the cake pan.
While you wait for the filling to become solid, slice the cake in two halves horizontally (that's where huge parts of my heart came crumbling down :( ). Now when totally solid, put the jelly part on the bottom part and top with the other part of the cake. It's a bit tricky, but totally worth the effort.
Now melt 200-400 g nougat (microwave!), depending on the surface of the cake and ice the cake with it. When the nougat has cooled down a bit, springle with some more confectionary sugar.
This is best after you've allowed it to set in the fridge for a day or so. Enjoy!
I also kept cooking stuff from the awesome Irish foodie magazine, including this not really picture-worthy but delicious miso ramen: 
Apart from that, it's summer time anyway, so I mostly did Italian cooking (even before Bambino!), as a simple gratin of zucchini and tomatoes with lots of garlic, thyme and olive oil and risotto with loads of arugula. I'm not a summer person, but still don't want it to end, harvest-wise!
