Or an apology for Rhubarb, rhubarb or any-will, or Rhubarb Rhubarb property that the last ... Oh yes I am fit title question is that a memory is a gymnastic of the mind (and sometimes arms, given the huge volumes that must be transported, but rest assured on that, for morale as I carry a lot of tome de savoie ...: D)
These three small pies, prepared a few weeks ago now, have eaten in copious Luco, madeleine proust of university life to predict when to these hours I will be in a cruel office, locked as ever between two codes Procedure.
News from the front? The conclusion of the brief, a first draft well done, a furious desire to continue writing, for real, thesis, true, Ph.D., utopia well complemented by moments of doubt, stress, hatred, regret, self-deprecation. So fingers crossed for the results of the second half, the person concerned before arriving in the top 2 in the rankings.
And the anguish of the void. Without argument, certainly, I will be "doomed to a brighter future," fric'ment-speaking, but what I feel is missing, deprived of the most beautiful thing I have ever ever known in my entire educational experience, Scolaro: write!
There. You believe that? I play well the girl obsessed with the professional side of his daily life the moment. However, ( oh yes there is a sacred however!) I have many other concerns spring I walked away somewhat from the Blog ( I almost forgot how it was ... ) vital concerns, such as " hey but who will win Idol? " "Oh no, I can not go out tonight, it's Wednesday, Wednesday's New Star (thank you to the UEFA Cup for that matter, me delayed this magical moment in tonight) and accessories such concerns "but in fact oh no, you're completely set up twelve thousand films in the New Wave because there was absolutely no question of return or beginning, just a little back to square one "f ** k, oops, still not finished the story!"
Bon and rhubarb in?
So funny these recipes? These are the only three recipes I made and I have never tasted this vegetable-fruit with bizarre!
Since ridicule does not kill, I would slip you a terrible story: Miss
Claire has still not cooked rhubarb last year at the same time, he found by chance at the market with a friend, and s'esclama, naive as an Ariane of Auble, "Hey look! Of celery pink! ".
I will not deny that it was the laughingstock of the band for months on end. Especially since the blunder came from a supposedly passionate about cooking ..
Not one to let me dismount, and practicing the art of self-mockery with some control - when living with a great shot - in his heart we have no choice ...! I tried to tame this "pink celery", inspired by various recipes ...
While the first two are from two blogs Oh well known of all, steins left: pie rhubarb Cooky Monster right and the fabulous rhubarb pie Culinary Campaign, just here. And finally the british version (yes at times conducive to the lethal dose of Hugh Grant, it must match its visual menus and taste!): Tart rhubarb meringue Rose's Bakery.
The verdict has been virtually unanimous, an overwhelming majority to that of Country Kitchen, a large kiff for Rose's Bakery and a means for kiff Cooky Monster, tempered by the love I have devoted to this pie, at its mignonnerie and its subtle flavor, texture crumbeulo-old school somehow!
Come in the sense of democracy ( not like a smurf ) and present the preferred candidate:
The rhubarb pie interpreted by Country Kitchen, and back by myself, plagiarism celery pink.
Day phlegm helping, well, I'll copy paste the recipe, you will not mind? "
only difference, I bought a paste ready, (yes it myself The Madwoman of pizza, who does that in the Nonna, before fetching at home, already lowered)! I am NOT rolling pin! I think 34 times I forgot to buy one! If a good soul devoted herself to write a comment almost wicked ( you let go) to this unfortunate blunder, I am grateful carefully! So
a paste of trade for the draws, as me (m'enfin I finished writing my paper gnagnagna!), Sandblasted seems to me there.
"600 grams of rhubarb - 3 eggs - 150 g cream - 150 g sugar - 50 g ground almonds.
Sour cream, cheese is a culinary luxury that does not really get around, for once only, mini-pies like me like that no regret, no sadness, nothing!
Hmm taste delight in this bar, and quickly before it is no longer the season!
Well I must say that you've got an avid fan of lemon meringue pie, discovered there are more than two years (heyday with respect to a certain taste of paradise), in my favorite game: "Hey (insert name a friend) What is your favorite dessert? " And presto, done pr opportunity, a real geek! Hmm
the delicacy and sweetness of the meringue contrasting with delight the magic of lemon acidity m'émoustillent at the highest point since then, so much so that it seemed impossible to find that feeling with other ingredients .... Nan
but what ignorance, celery rose is totally PERFECT !!!!!!!!!
The same feeling, the same happiness!
Go ahead, try it without further ado:
The Recipe For small tarts.
Uh .. still no rolling pin, then paste already prepared ...
- 5 to 6 stalks of rhubarb cut into lengths of 6 cm
- 200 grams of powdered sugar
- grated zest of an orange
- 6 White Egg
350 gr caster sugar 1 tsp
of natural vanilla extract
(+ 1 tsp red wine vinegar or white and 1 teaspoon cream of tartar, not being home for shortage + phlegm symptoms .. some of Hugh Grant is approaching fast).
Preheat oven to 180 ° C. Bake the tartlet shells 5 minutes until browned, then remove. (Leave oven on).
Divide rhubarb, sugar and orange zest in a baking dish, cover with foil and bake about 20 minutes (40 for my oven vraissemblablement reached the same disease!), And until rhubarb is cooked and the syrup was formed.
Remove from heat and stir, crushing with a fork. Leave to cool.
Prepare the meringue: beat the egg whites until stiff, then add the sugar slowly and gradually. Continue whisking until it becomes a thick and shiny. Add vanilla, vinegar and cream of tartar (optional). Mix well.
Fill tart shells to trim the rhubarb and top with meringue using a piping bag or spoon.
Bake 20 to 25 minutes, until the meringue begins to brown and slightly crisp.
Whouhouhou .... wonderful! Pr I messed up the story the next "top with the pastry bag," I put the sleeve badge, not the pretty meringue.
" purpose who cares, replied Rose Bakery, Tastes so good it !
only difference, I bought a paste ready, (yes it myself The Madwoman of pizza, who does that in the Nonna, before fetching at home, already lowered)! I am NOT rolling pin! I think 34 times I forgot to buy one! If a good soul devoted herself to write a comment almost wicked ( you let go) to this unfortunate blunder, I am grateful carefully! So
a paste of trade for the draws, as me (m'enfin I finished writing my paper gnagnagna!), Sandblasted seems to me there.
"600 grams of rhubarb - 3 eggs - 150 g cream - 150 g sugar - 50 g ground almonds.
2 - Wash, peel and cut the rhubarb into chunks an inch.
3 - In a bowl, beat eggs and sugar. Then add the cream and ground almonds.
4 - Remove the dough from the refrigerator, lay it out on a floured surface, fold it in 4. Lower on a buttered pie plate and floured. Prick with a fork.
5 - Arrange rhubarb in bottom of pan and pour over the preparation. If pieces of rhubarb exceed, let them!
6 - Bake for 1 hour at 190 ° C ".
Sour cream, cheese is a culinary luxury that does not really get around, for once only, mini-pies like me like that no regret, no sadness, nothing!
Hmm taste delight in this bar, and quickly before it is no longer the season!
- The Rhubarb Tart meringued by Rose's Bakery -
summary translation? Whatever, try there first!
If Shakespeare had made a mistake in Romeo & Juliet, there would certainly thought that was a mistake ... : D
While there, a marvel, but as ever! 
summary translation? Whatever, try there first!
If Shakespeare had made a mistake in Romeo & Juliet, there would certainly thought that was a mistake ... : D
Well I must say that you've got an avid fan of lemon meringue pie, discovered there are more than two years (heyday with respect to a certain taste of paradise), in my favorite game: "Hey (insert name a friend) What is your favorite dessert? " And presto, done pr opportunity, a real geek! Hmm
the delicacy and sweetness of the meringue contrasting with delight the magic of lemon acidity m'émoustillent at the highest point since then, so much so that it seemed impossible to find that feeling with other ingredients .... Nan
but what ignorance, celery rose is totally PERFECT !!!!!!!!!
The same feeling, the same happiness!
Go ahead, try it without further ado:
The Recipe For small tarts.
Uh .. still no rolling pin, then paste already prepared ...
- 5 to 6 stalks of rhubarb cut into lengths of 6 cm
- 200 grams of powdered sugar
- grated zest of an orange
- 6 White Egg
350 gr caster sugar 1 tsp
of natural vanilla extract
(+ 1 tsp red wine vinegar or white and 1 teaspoon cream of tartar, not being home for shortage + phlegm symptoms .. some of Hugh Grant is approaching fast).
Preheat oven to 180 ° C. Bake the tartlet shells 5 minutes until browned, then remove. (Leave oven on).
Divide rhubarb, sugar and orange zest in a baking dish, cover with foil and bake about 20 minutes (40 for my oven vraissemblablement reached the same disease!), And until rhubarb is cooked and the syrup was formed.
Remove from heat and stir, crushing with a fork. Leave to cool.
Prepare the meringue: beat the egg whites until stiff, then add the sugar slowly and gradually. Continue whisking until it becomes a thick and shiny. Add vanilla, vinegar and cream of tartar (optional). Mix well.
Fill tart shells to trim the rhubarb and top with meringue using a piping bag or spoon.
Bake 20 to 25 minutes, until the meringue begins to brown and slightly crisp.
Whouhouhou .... wonderful! Pr I messed up the story the next "top with the pastry bag," I put the sleeve badge, not the pretty meringue.
" purpose who cares, replied Rose Bakery, Tastes so good it !
- And Rhubarb Pie Cooky Monster -
is still almost an oxymoron: Cookie-Monster wants nothing other than " cookies" (wink Anka of amur) ... but I'm not going to the psycho, I'm misplaced my breathtaking escapades with phlegmatic!
Go, faithful to my flegmitude, I copy-paste the recipe, found here :
Go, faithful to my flegmitude, I copy-paste the recipe, found here :
"300g.
short, thank you to these two blogs and Rose Bakery, which finally converted me to Rhubarb.
For now, my experience Rhubarbienne stopped at the bar in the 5th, right next to the Piano Cow ..
So I had a sacred being late!
Like the blog, so forgive this attitude volageo-unfaithful, but I work in spite of appearances, and I spend most of my time taking the lead on all things imaginable, and it is certainly not a passenger! Do not you also sick of this scandalous phrase "stops you take the lead? I often say that if I stopped I too understand more what distinguishes me from the animal .. : D
Advocacy pro-headlock contruction - + force a little destiny if we spend the next 5 years very speeds?
I feel that there is one that will empty a pot Häagen D ** z ...
puff pastry 500g.
rhubarb 50g. Blond cane sugar + 6 tbsp
1 vanilla pod 80g
.
ground almonds icing sugar (optional)
Peel rhubarb and cut into strips measuring about 6 cm. Put it in a colander placed over a bowl and sprinkle with 50g. blonde sugar cane. Soak about 1 hour, turning pieces occasionally.
Cut dough into 4 rectangles same size. Put them on a baking sheet and prick the dough with a fork, leaving 1cm border. Cover with plastic wrap and place in refrigerator for 30 minutes.
In a bowl, mix the ground almonds, 4 tablespoons sugar and golden vanilla seeds crumble as you fingertips.
In the original recipe, add 5 cm ginger root, but I had none on hand and quite frankly I will not put any way. I love ginger in small doses in my Asian dishes but then it told me too ...
Preheat oven to 190 degrees (hot air oven - oven to 210 degrees).
Remove dough from refrigerator and spread the mixture over the pie, being careful to keep the border intact. Put the sticks of rhubarb and sprinkle with 1 teaspoon sugar over each.
Bake 20 minutes. Remove from oven and sprinkle with icing sugar (or not) before serving.
Verdict: Very highly original aspect crumbeulo-charming mixture of cane sugar and almond are still a killer! However marriage with the puff pastry is far from perfect in my case, I wonder if a version revisited "crumble" pr go straight to the point would not be beneficial!
short, thank you to these two blogs and Rose Bakery, which finally converted me to Rhubarb.
For now, my experience Rhubarbienne stopped at the bar in the 5th, right next to the Piano Cow ..
So I had a sacred being late!
Like the blog, so forgive this attitude volageo-unfaithful, but I work in spite of appearances, and I spend most of my time taking the lead on all things imaginable, and it is certainly not a passenger! Do not you also sick of this scandalous phrase "stops you take the lead? I often say that if I stopped I too understand more what distinguishes me from the animal .. : D
Advocacy pro-headlock contruction - + force a little destiny if we spend the next 5 years very speeds?
I feel that there is one that will empty a pot Häagen D ** z ...
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