27 Aug 2010
by Ubiquityin Health, Reality bites Tags: food, updates
As of this morning I weigh at exactly 55kg. Now that’s a lot for me, but I’m not saying that I’m fat. I’m simply, overweight. My BMI is on the normal range but I don’t feel healthy. Lemme try to describe how my body feels now… Let’s see… Heavy, clumsy, fleshy, sometimes achy and chubby. Ever since I moved to Zürich, I’ve gained 5kg. That’s 5kg in 6 months! Staggering!
There are, of course, plenty of changes in my body that comes with it. For instance, my face is significantly rounded and my thighs are, well, they’re bigger than usual. My arms are meatier and there are the aftermath of binge eating around my tummy. Yes. A slight bulge. God! I was never like that! What happened to me? I don’t wanna become my worse fear; a woman who gets fat after they’re married. No no no!
Let’s just say now my jeans are perfect fit these days. At this point also, I am sick and tired of feeling full all the time. Yeah, call me a glutton if you wish, it’s okay. I am one. I’ve been eating so much till it’s leaving me feeling really disgusted. Second helpings, french fries, ice-creams, chips, chocolates, candies… You name it, I had it all without feeling a single ounce of guilt. But it’s coming back to me now.
Another thing I realize about my weight gain is my lack of concentration. It seems as though my brain is not functioning as well as it used to. I get ‘blocked’ all the time; blocked in writing, blocked in thinking… Hence, turning me into a lazy bum (and lack of blog entries).
So in conjunction with my upcoming trip to Bali (I wanna frolick on the beach in teenie-weenie bikini without feeling so conscious about my flabby body), I’ve finally decided to do something about it. I am going on a ‘fruit fast’ for 7 days and that means, I am going to eat ONLY fruits (and maybe some handfuls of almonds) for 3 meals a day. My aim is to detoxify and cleanse my body from all the nasty things I’ve eaten recently. And hopefully promote some weight loss.
Do you think I could do it? I’m already at day 1!
Breakfast: a quarter of melon
Snack: a handful of raisins
Lunch: 2 oranges
Snack: a handful of almonds and 1 carrot
Dinner: pineapple
Snack: a handful of raisins
And lots and lots of water!
22 Jun 2010
by Ubiquityin Recipe Vault Tags: dinner, food
Have you seen the movie Julie & Julia? If so, I’m pretty sure you remember that part when Julie’s husband greedily devoured that boeuf bourguignon that she lovingly prepared for her guests. For me, I knew that I gotta have it right there and then. My tummy was aching badly for that beefy stew for weeks. Until of course I decided to do something about it. That’s when I knew that absolutely nothing (and I really mean NOTHING) can beat that boeuf bourguignon.
Boeuf Bourguignon
In my humble opinion, boeuf bourguignon is one painstakingly long dish to create. The nitty gritty details of the cooking process is so important, that if you miss that one single step (which you think is unimportant), you’ll lose the intricacy of the whole dish. Julia Child is right. That beef has to be dried before sautéing, otherwise it won’t brown. But of course there are a few steps which you can skip or substitute altogether. For instance, when using the bacon. Julia called for the blanched bacon rinds to be added just after the wine. However, I added them to the casserole when I was sautéing the vegetables and beef together with the bacon.
Okay, I know how technical I just sounded and it may seem really difficult. But trust me, it’s not. In fact, I thoroughly enjoyed the cooking this beouf bourguignon and I will cook it again. So in all honesty, it just takes a long time. But at the end of it, you will be greatly rewarded with a dish that will only win you praises. And so, if you want to impress your boyfriend / husband / mother-in-law / whoever and has A LOT of time in your hands (and A LOT of patience), I can tell you that this particular boeuf bourguignon (thanks to Julia Child) is a sure winner!
Serving suggestions:
Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. I served mine with buttered spaghetti.
Cooking time: Around 3 and a half hours
Serves : 3
Ingredients:
for the beef
A fireproof casserole dish about 3 inches deep (if you don’t have one, you should be able to use a pan for the sautéing and an ovenproof dish with a cover for the oven cooking)
3 ounce / 85g chunk of bacon (lardons), simmered in 75ml of water for 10 minutes, drain & dry
3 lbs. / 680g of stewing beef cut into 2 inch cubes
1 carrot, sliced
1 onion, sliced
salt & pepper
olive oil
1 tablespoon of flour
1 and a half cups of full-bodied, young red wine or a Chianti
1 and a half cups of brown beef stock
1 tablespoon of tomato puree
2 cloves of garlic, mashed
1/2 a teaspoon of thyme
a crumbled bay leaf
for the onions (Oignons Glacés à Brun)
18 small white onions, peeled
1 and a half tablespoon of butter
1 and a half tablespoon of oil
half cup of brown beef stock
salt & pepper
4 parsley sprigs
1 bay leaf
a quarter teaspoon of thyme
for the mushrooms (Champignons Sautés au Beurre)
1 lbs. / 450g of fresh mushrooms (I used a mixture of white button & Swiss brown mushrooms), washed, well dried, left whole if small or quartered if large
2 tablespoon of butter
1 tablespoon of oil
salt & pepper
Directions:
for the beef
Preheat oven to 450 degrees Fahrenheit / 230 degrees Celcius.
In the fireproof casserole dish / pan sauté the blanched bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish. Using the same fireproof casserole dish / pan, reheat until fat is almost smoking before you sauté the beef. Dry the beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time in the hot oil and bacon fat until nicely browed on all sides. Remove from heat, add it to the bacon. In the same fat / oil, brown the sliced vegetables. Remove the sautéing fat.
Return the beef and bacon to the casserole and toss with salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of the preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust) Remove casserole from the oven and turn down heat to 325 degrees Fahrenheit / 160 degrees Celcius.
Bring the casserole to the stove on moderate heat. Stir in wine and enough stock so that the meat is barely covered. Add the tomato puree, garlic and herbs. Let it simmer. Remove from heat. Cover the casserole and set it in lower third of preheated oven. Let it simmer in the oven very slowly for 2 and a half to 3 hours.
While the beef cooks, prepare the following:
for the onions (Oignons Glacés à Brun)
Heat butter and oil in a pan. When the butter and oil are bubbling, add the onions and sauté over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.
Pour in the stock, season to taste and add the herb. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape. Remove from heat. Drain and set aside.
for the mushrooms (Champignons Sautés au Beurre)
Heat butter and oil in pan over high heat. As soon as you see that they butter foam has begun to subside, indicating it is hot enough, add the mushrooms. Toss and shake the pan for about 4 to 5 minutes. Season to taste. As soon as they have browned lightly, remove from heat. Set aside.
—
When the meat is tender, remove from oven. The sauce should be thick enough to coat a spoon lightly. Distribute the cooked onions and mushrooms over the meat. Bring it back to the stove on moderate heat and let it simmer covered for 2 to 3 minutes. Serve in its casserole or arrange the stew on a platter with potatoes, buttered noodles or rice and decorated with parsley.
22 Jun 2010
by Ubiquityin Recipe Vault Tags: dessert, food
Pronounced: [moo-air-loh] [oh] [show-co-lah]
For those of you wondering, “What in the world is moelleux au chocolat?”, it is simply known as chocolate lava cake. Yes! It IS that warm chocolatey cake that oozes more warm chocolatey liquid inside. THE sinful chocolate delight that makes both men and women moan as it touches their lips and groan when it stays on their hips.
I’ve been waiting for this moment for a long, long, long time. I mean to make THE perfect moelleux au chocolat. Finally, after 1 failed attempt I’ve perfected the art of making le moelleux. Of course there are more room for improvements but till I make the next one, I shall gloat on my success and share with you my recipe. Just don’t ask me why I used 2 types of chocolates. You can use just 1 type if you want but please make it a 75% dark chocolate only. Oh, and omit the cocoa powder if you’re using dark chocolates. If you ask me, I think my version is still the best even though it broke when I tried to unmould it onto a plate.
Serves 4
Ingredients:
130g chocolate (I used 50g milk chocolate & 80g 80% dark chocolate), chopped or broken to pieces
125g butter
2 eggs
2 egg yolks
4 tablespoon of icing sugar
1 1/2 tablespoon flour, sifted
1 tablespoon of cocoa powder, sifted
Directions:
Preheat oven at 180 degrees Celcius and grease 4 ramekins / moulds with butter.
Melt chocolates and butter in a bain-marie. If you don’t have a bain-marie; you can use 2 stainless steel bowls (medium & large). Put the chocolate and butter in the medium bowl, place the medium bowl in the large bowl and fill the large bowl with warm water. The ingredients in the medium bowl will slowly melt. It’ll take about 8 – 10 minutes to have a smooth chocolatey texture. If the water gets cold, fill it up with warm water again but make sure the water does not get into the chocolate mixture.
Beat the eggs and sugar using a hand mixer / electric mixer until fluffy (8 minutes). Gradually mix the melted chocolate with the egg mixture with a spatula until well combined. Fold in sifted flour and cocoa powder. Pour into moulds. *At this point, you may also refrigerate the cake batter until it is ready to be served. According to a friend of mine, this also ensures that the inside of cake remains runny / melty.* Place in the middle of the preheated oven at a circulating heat for exactly 9 minutes. Remove from the oven and let it stand for a couple of minutes more before unmoulding it. Serve with a scoop of ice-cream.
22 Jun 2010
by Ubiquityin Recipe Vault Tags: cookies, food
Ever since we received the carrot cake from our neighbour, Andrea, I’ve been contemplating on a favour to return her kind gesture. I couldn’t possibly make her a pizza. It would be weird for me to tell her not to prepare dinner because I’m gonna give her a pizza. And it would be unoriginal to bake her my version of carrot cake. Not that it really matters because I think it’s the thought that counts. I ponder and I wonder… And I finally came to a conclusion. Why not I bake her a chocolate chip cookies? Brilliant!
I’ve never done it before. Well, actually I did. But it’s those pre-made Betty Crocker mixtures that only needs water kinda cookies. Let truth be told, it’s really crappy. Worse than Famous Amos cookies that leaves your mouth feeling dry. You know what I mean? So I did some research on the Internet, asked around and finally decided to make one of my own. And how did it turn out you wonder? Very well! It’s buttery, crunchy outside and soft and chewy inside. I used 2 types of chocolates; dark chocolate chips and milk chocolate chunks. I figured that one can never have enough chocolates in their cookies. I omitted nuts in this recipe but I think it’ll lend extra crunch if you choose to put some in. Anyway, before I ramble on and on, here’s my recipe…
Freshly baked chocolate chip cookies
Makes 18 large cookies / 36 small cookies
Ingredients:
2 cups all purpose flour (I used sifted plain flour, it worked all the same)
1 1/4 teaspoon of baking soda
1/4 teaspoon salt
170g unsalted butter, softened
140g brown sugar
130g icing sugar
1 egg
1 egg yolk
1 1/2 teaspoon of vanilla extract
150g of dark chocolate chips
100g of milk chocolate chunks (you may use your favourite brand of milk chocolate (it doesn’t have to be expensive) and chop them up in pieces)
Directions:
Preheat oven to 175 degrees Celcius. Line 2 baking sheets with parchment / grease paper.
In a large bowl, sift together the flour, baking powder and salt. In another bowl, (with a hand mixer / electric mixer) beat the butter and sugars until light and fluffy (2 – 3 minutes). Scrape down the sides of the bowl. Add the egg and the egg yolk and beat until well combined (1 minute). Beat in the vanilla extract. Gradually add the flour mixture to the creamed mixture and mix with a spatula just until incorporated. Scrape down the sides of the bowl as needed. Stir in the chocolates.
Form dough into balls, depending on the size that you prefer. You may use a teaspoon to scoop the cookie dough as a measurement guide and use your hands to shape it into size. Place the dough on baking sheets and bake the cookies in the preheated oven (circulating heat) for about 16 minutes. The cookies are done when they are light golden brown in color. They will still seem a little soft but they will firm up as they cool. Remove from oven and let the cookies cool a few minutes on the baking sheet before transferring them to a wire rack to cool further.
PS: Baking cookies are also a good way to keep the house smelling yummy! Especially if you wanna have guests over.
Fact: Real estate agents are known to bake cookies in the house that they are pitching to sell.
27 May 2010
by Ubiquityin Recipe Vault Tags: dinner, food, pasta
Pasta with fillings goes a long way back and almost every region in Italy has its own varieties. There are vegetable, meat and even fish-based and they can also include cheese together with the stuffing. These pastas can be found in the supermarket; commonly fresh. Unlike those in the pantry, stuffed pasta does not have a long shelf life. Once purchased, it is always recommended to consume as early as possible. It may be refrigerated unopened for a couple of days (5 days maximum) before it goes moldy. The canned ones are, of course, beyond comparison as they are always full of preservatives and ends up soggy on your plate. Remember! Always buy fresh!
Stuffed pasta goes best with simple tomato or light, cream-based sauces. This is to ensure the sauce do not overpower the pasta but compliment it instead. So for my fresh tortellini filled with spinach and cheese, I made a red bell pepper pesto to go with it. Ready made pestos (they are good too) are available in the supermarket but I made mine fresh because it’s really easy. And since it turned out good, I’m gonna share the recipe with you…
PS: If there are leftovers of the pesto, you may refrigerate them for up to 3 weeks in an airtight jar.
Serves 4
Ingredients:
60g sun-dried tomatoes in oil, drained
1 red bell pepper, cut into dices & roasted in the oven at 200 degrees Celcius for 15 – 20 minutes
2 cloves of garlic, crushed
2 and a half tablespoon of pine nuts, toasted (I used almonds instead, some people are allergic to pine nuts)
half a teaspoon of crushed chili flakes
6 tablespoon of extra virgin olive oil
2 teaspoon of balsamic vinegar
freshly ground black pepper
Directions:
Place tomatoes, red bell pepper, garlic, pine nuts, chili flakes and oil in a food processor; pulse to a smooth paste. Add balsamic vinegar and pepper to taste. To serve, toss well with cooked pasta in the warm pasta pot and sprinkle with generous amount of grated parmesan cheese.
27 May 2010
by Ubiquityin Recipe Vault Tags: dessert, food
A couple of weeks ago, our neighbor baked a carrot cake for us. Yup! Out of the blue. It was still fresh and warm, from the oven straight to our door and oh how good it was. The texture of the cake was dense with bits of carrots and almonds. Ever since then, I’m inspired to make the carrot cake from scratch.
Some of my Singaporean readers might mistake this for the typical Chinese carrot cake that can be found in the foodcourts in Asia. This special cake however bears no resemblance to it. Unlike the Chinese carrot cake, Rüebli Kuchen is typically eaten as dessert or at tea time. And so, with the help of a cookbook (written in German, mind you!), let me present to you my 1st carrot cake! And it’s really easy to make!
PS: I’ve included some conversion just in case you’re using cups instead of grams.
Serves 8
Ingredients:
a 30cm (12 inches) baking tin, greased
350g (1 and a half cups) flour, sifted
300g (slightly more than a cup) sugar
half a teaspoon of baking soda
2 teaspoon of cinnamon powder
half a teaspoon of cardamom powder
half a teaspoon of clove powder
a pinch of salt
250g (or 4 pieces) of carrots, shredded into small pieces
250g (1 cup) of ground almonds
4 egg, whites & yolks separated
200g of butter
1 lemon zest & juice
marzipan carrots (optional for decoration)
Directions:
Preheat oven at 180 degrees Celcius.
Get a bowl large enough to put everything together. Put the sifted flour, salt, baking soda, cinnamon, cardomom and clove powder together. Mix well and set aside. In a separate bowl beat the eggs white till they’re fluffly (an electric beater does this job in a jiffy!). In another separate bowl, beat the butter with sugar till they become soft. Add it to the flour mixture and mix well. Add carrots, almonds, lemon zest and juice. Mix thoroughly and pour it into a greased baking tin. Bake for about 65 minutes in the preheated oven.
Optional: You may serve the cake with a different types of icing. The best is lemon frosted icing. But it’s as good on it’s own. The way I like it. I’ve arranged my cake with marzipan carrots which you can normally get from baking shops or the supermarket.
27 May 2010
by Ubiquityin Recipe Vault Tags: dinner, food
Pasta al forno con i funghi basically means pasta baked in the oven with bechamel mushroom sauce. The best type of pasta used in this dish are generally tubes or shells like: penne macaroni, rigatoni or conchiglie. Great cookouts and BBQ, you may prepare it well ahead and refrigerate until you’re ready to bake it. Alternatively, you may also freeze (unbaked) up to 3 weeks in advance. Simply defrost it in the fridge overnight, cook in preheated oven at 200 degrees Celcius for 30 minutes and voila !
Pasta al forno con i funghi
Serves 4
Ingredients:
25g mixture of white button & swiss brown mushrooms, finely sliced
2 cloves of garlic, crushed
750ml milk
4 and a half tablespoon of flour
half a teaspoon of dried thyme
freshly grated parmesan cheese
salt & freshly ground black pepper
a big pinch of nutmeg
butter
olive oil
Directions:
Preheat oven at 200 degrees Celcius. In a small pan, melt a knob of butter with oil and add mushrooms, thyme and garlic. Cook over medium-high heat, stirring frequently until mushrooms are just coloured (5 minutes). Remove from heat and set aside.
To make the beschamel sauce; Melt a generous knob butter over medium heat in a heavy saucepan. Whisk in flour and cook until foaming (about 1 minute). Remove from heat and gradually pour in milk, whisking constantly. Return to heat and cook, whisking constantly until sauce thickens (about 2 minutes). Bring to boil and remove from heat. Add salt, pepper and nutmeg to taste. Stir in the pan fried mushroom in the bechamel.
Meanwhile, cook pasta in a large pot of boiling salted water until just firm to the bite. Drain. Combine pasta and mushroom bechamel. Add 2 tablespoon of parmesan cheese and toss well. Place in a buttered oven-proof dish and bake until golden and bubbling (10 minutes). Leave to stand for 5 minutes before serving.
16 May 2010
by Ubiquityin Recipe Vault Tags: dinner, food
There will be a time in life when you are happy to receive a pot and a cookbook from your husband. When that day comes, you know that you’re lucky. I meant that literally because I receive that today. Now it’s not just ANY pot but it’s a Le Creuset pot. *beaming proudly* It’s THE perfect pot for coq au vin, beouf bourguignon and even roast chicken! As some of you may know, I am an avid cook. Not an expert but I cook well enough to keep my husband happy. But of course I aim higher, I want him to be more than happy. I want him to be proud of my cooking. I want him to drool thinking about my food when he’s in the office. Too much to ask for?
Anyway, the other present I got is a cookbook, Julia Child’s Mastering the Art of French Cooking. The cookbook that I consider to be THE bible of French cuisine. If you have watched the movie Julie & Julia, you’ll know that the recipes are simply irresistible. Just thinking about the movie makes hungry. Excitedly, I made us Roast Chicken for dinner tonight. Guided by Julia Child of course and it turned out perfect!
I’ve always wanted to make Roast Chicken but I ‘chicken’ out at the thoughts of cleaning it. I hate the idea of putting my hand in the cavity. But Julia Child changed my mind. It’s not as bad as I imagined afterall. Yes, it’s still icky even if there are no more guts in there but you can always wash your hands afterwards. That aside, I didn’t make the chicken the exact same way as she did. I used her guides and improvised it according to our taste buds. For instance, I smeared mustard in the chicken and added vegetables to the pot.
PS: I’ve included some useful excerpts from the cookbook just in case if you’re interested.
Are you drooling? ;-)
Serves 4
Ingredients:
for the chicken
3lb ready-to-cook roasting chicken
a quarter teaspoon of salt
2 tablespoon butter
for the pot
2 large onions, cut in chunks
6 cloves of garlic
4 carrots, cut in chunks
4 potatoes, cut in chunks
a tablespoon of rosemary leaves
a tablespoon of thyme leaves
for basting (see footnote on basting)
2 tablespoon of melted butter
1 tablespoon of good cooking oil
Directions:
Preheat oven at 240 degrees Celcius. Sprinkle the inside of the chicken with the salt, smear in half the butter and rub the skin with the rest of the butter. Place the chicken (breast up) in the roasting pan. Strew the vegetables around it, sprinkle the herbs on the chicken and set it on a rack in the middle of the preheated oven and roast for 30 – 40 minutes (until the chicken is brown). Meanwhile, prepare the oil for basting. Melt the butter in the cooking oil in a small saucepan. When the chicken is browned, take it out of the oven and baste the chicken and vegetables rapidly with the butter and oil mixture. Turn the chicken (breast down), put it back in the oven and continue to roast for another 30 – 40 minutes.
Indications that the chicken is almost done are:
a sudden rain of splutters in the oven
a swelling of the breast and slight puff of the skin
the drumstick is tender when pressed and can be moved in its socket
If not, roast another 5 minutes and test again. Roast chicken can wait for up to 20 – 30 minutes in the turned-off hot oven, it’s door ajar. It cannot be reheated or it loses its fresh and juicy quality.
Serving suggestions:
Broiled tomatoes, buttered green beans or peas, sauteéd / roasted / soufléed / fried potatoes or potato crêpes. I had mine with plain rice (with the chicken juice on it) and steamed broccolis.
Footnote: Baste, to spoon melted butter, fat or liquid over food.
08 May 2010
by Ubiquityin Recipe Vault Tags: dinner, food
My love for risotto has brought me to experiment with other ingredients. As I was clearing out my spice cupboard, an idea came to me. Why not add a tinge of tumeric powder in my risotto? Along with coconut milk, it’ll be just like my favourite Malay dish Lauk Lemak Cili Padi. Sans chilli though.
After many attempts at making different varieties of mushroom risottos, I’m proud to say that I’ve perfected this dish. Patience is the key. To have the rice well cooked and not end up mushy like a porridge, attention is needed in the cooking process. Hence, you stay at the stove, stir it constantly under medium heat and add water as needed each time it dries up.
I added button mushrooms in my risotto, you can add them too if you want!
Serves 2
Ingredients:
4 handfuls of risotto rice (I don’t recommend long grain rice as they tend to get mushy after a while)
half onion, chopped
1 garlic, chopped
1 tablespoon of butter
2 cups vegetable broth (You can also use chicken broth if you want to)
1/4 teaspoon of tumeric powder
2 kaffir lime leaves (this will bring fragrance)
4 tablespoon of coconut milk
2 tablespoon of grated parmesan cheese
salt & freshly grounded black pepper
Directions:
I’d normally use a pan to make my risotto. A pan’s bottom is wider making the rice well distributed and cooked at the same time. Does it make sense to you? Oh well…
So heat butter on a pan and fry the chopped onion and garlic till caramelized. Add the rice, lime leaves and tumeric powder and fry for 3 minutes. Lower heat and *pour in 1/4 of the broth. Constantly stirring until the liquid almost dries up.* Repeat the process * until you’ve left with 1/4 of the broth. The rice should be almost cooked by now. When you do a taste test, you’ll find that the grain will be soft with a little bite inside. Almost al dente. Add the coconut milk and stir it well before adding the rest of the broth. Bring it to boil. The consistency of the risotto should be very creamy. Bring the heat down to the lowest and finally add in the seasoning and the parmesan cheese. Serve immediately! It goes pretty well with grilled fish or on it’s own.
PS: If you try making this, let me know how it turns out okay?
07 May 2010
by Ubiquityin Recipe Vault Tags: dessert, food
A bunch of rhubarb
Yup! I’ve been making pies for 2 days in a row now. As I’ve mentioned before, Fred absolutely LOVE pies and there was rhubarb lying around in the fridge. So I thought, why not? Let’s make my husband a happy man.
Back in Singapore, I don’t remember seeing rhubarbs in the supermarkets. I’m sure it’s available somewhere if you really look for it. I had my first rhubarb at Fred’s mom and it was in this exact pie that I made. Rhubarb is botanically classified as a vegetable but in the US, it’s known as a fruit. The most commonly used part of the plant is the stalks. They are normally cooked in pies for their tart flavour.
There are many varieties of rhubarb pies. However, most recipes that you can find over the internet has strawberries in them. This one has none. In fact, this recipe is so ridiculously easy to make, you’ll only need 15 minutes to prepare it! Again, I got it off Fred’s mom’s personal cookbook and since it turned out well for me, I’m sharing it with you…
Serves 4
Ingredients:
pie dough, rolled out and pre-baked in a 28cm pie pan at 200 degrees Celcius for 15 minutes, set aside
a handful of rhubarbs (5 stalks), peeled, halved and cut into 3cm pieces
3 tablespoon of sugar
3 tablespoon of creme
1 tablespoon of flour
1 teaspoon of cinnamon powder
1 egg yolk
Directions:
Set aside the prebaked pie dough and leave the oven running at the same temperature while you prepare the filling.
Put all the ingredients (rhubarb, sugar, creme, flour, cinnamon powder and egg yolk) together in a bowl and gently toss it.
Pour them out in the pie crust and bake for 30 minutes.
Best served at room temperature with a sprinkling of sugar.
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