This blog will be the first one, and goes about the pie I made this weekend. While I was in the supermarket with my mom, we decided to make a pie for the weekend. After a little bit off looking around we saw the cooking book of the AH self. In there was a great recipe from a strawberry pie with home made pastry cream and soil.

While we were cooking we found out it was quit a challenge because the soil off the pie was quit crumbly. But in the end we made some delicious pie!

For the people who would love to try it at home, here is the recipe:

The soil of the pie:

225g flower
2 spoons sugar
150g cold butter in little pieces
2 egg yolks

1. Mix in a bowl the flour with the sugar and a pinch of salt. Add the butter and rub with your fingers until it is all crumbs. Stir the egg yolks with 1 tablespoon water off, and add the egg mixture in the bowl. Next knead them into a cohesive dough. Put the dough, wrapped in foil about 30 minutes in the refrigerator.

The pie:

4 egg yolks
125g sugar
2 bags of vanilla sugar
40g flower
500ml milk
500gr strawberry’s in slices
tin 26cm / 28cm
old dry legumes

1. Dust the work surface with flour and roll the dough out. Then lined the mold with the dough.
2. Preheat the oven to 200 degrees Celsius. Lay a piece of baking paper on the dough and put so many dry legumes on it that the soil is completely covered with it. Place the tin just above the center of the oven and bake it 20 minutes. Then remove the dry legumes and baking paper and place the pie back in the oven for another 8 minutes. Then let the pie cool on the rack.
3. Beat in a bowl by hand mixer the egg yolks with the sugar and vanilla sugar until you have a thick cream. Next stir the flour lightly through the cream. Place in an saucepan the milk to boil and after it cooked pour the milk a in a thin stream to the cream while you are beat the cream.
4. Let the mixture constantly knocking on the boil and simmer 3 minutes. Take the pan from the heat and let the cream cool. Stir regularly through the cream to prevent skinning.
5. After your cream is cooled you can put it on top of your soil and decorate it with strawberry’s in the end.

I’m quit sure the recipe could be translate better, but I’m working on that, when your reading something that can’t be true, please let me know and I will change it!

After we made this pie, we were having the protein of 6 eggs left. Because you just can’t trow food away we decided to make meringues of them! This is actually quit simple. For every protein of 2 eggs you add 125gram of caster sugar. I used about 350gram of caster sugar and 2 bags of vanilla sugar for a little bit of flavor. Beside that I have a bottle of red pigment at home so I also made pink one’s!

6 eggs whites
350gr caster sugar
2 bags of vanilla suger

1. Preheat the oven to 110 degrees Celsius.
2. Beat the egg whites with a mixer. They need to form soft peaks (there remains a peak in the up position when you get out the mixer). Little by little add the sugar. Mix after each addition of the bits of sugar. The foam is ready when it stays hanging on the hooks of your mixer.
3. Now you just have to make little balls and put them in the oven. After 1 hour they will be ready. You know that if the aren’t sticked to the baking paper anymore, the bottom of you meringues must be dry! Now let them cool down and enjoy!

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