Tarte Tatin.

Last week I made a real good tarte tatin with apples and pears, I used the recipe from "A Vegan Taste Of France" cookbook (Lisa Maijzlik).

It's really important that you let cool the short crust at least for 30 minutes in the fridge, before you continue processing.

First, put the filling into the cake pan, then  cover with the coasted short crust.

 I sprinkled the cake with cocoa. Quite good together with ice cream or whipped cream or vanilla custard or just with coffee.  

Kawaii stuff and first bento box.

Today I got some kawaii stuff which Flo brought me from Japan (together with  some records, aaaah...): cute sauce bottles, cutters, skewers, patterns and a bento box, meow! So I just made my first real bento for tomorrow with soy-sauce-glazed carrots with sesame, grean beans and rice. The bear faces are made of wood garlic, as I didn't have any nori at home.

Peanut-Miso-Tofu With Cauliflower

Tofu marinated with a peanutbutter-miso-mix, cauliflower and cream sauce with fried parsley.

200g tofu

2 tblsp barley miso

2 tblsp peanut butter

1 big piece of ginger

1 small head cauliflower

2 bay leaves

200ml soy cream

handful of fresh parsley

margarine

Mix miso and peanutbutter with about 2-3 tblsp hot water to a thick paste. Cut tofu into thin slices and brush with the paste, let sit for about 30-60 minutes.

Cook cauliflower in water with salt and the bay leaves til tender, about 20 minutes. Be sure to remove the bay leaves before serving, they just add flavour but are not edible.

Melt a piece of margarine in a pan and cut ginger into thick stripes, fry ginger and add the marinated tofu slices. Fry on medium heat til the tofu is dark golden brown. For the sauce: just melt a small piece of margarine, cut the parsley and fry for about 3 minutes. 

Add soy cream and season with salt, pepper and a hint of cumin.