Welcome in my blog !
First let me tell you that, as it is the translation of a French blog, I use the metric system for my measurements and all the temperatures are given in Celsius !

New category: I tasted it for you. The idea is to pick up random products that are unknow to me, to taste them, cook them, describe them and give my opinion on them.

Enjoy !


Strawberry-rhubarb pie

Did you know that Eva Longoria had a cookbook? Well, I didn't, until a few weeks ago when I discovered it. I tried one recipe, to "test" the lady. I dare say, this pie was amazing!! This pie is an American classic, both sweet and a little bit acid. I loved it!!

2 pie crusts (remember to prepare them in advance, and don't put so much salt, 4-5 g will suffice, as the pie is sweet)
500g strawberries
500g rhubarb
The zest and the juice of a lemon
40g flour
120g sugar
1 soup spoon vanilla extract
1 egg yolk to brown the pie
Whipped cream

Preheat the oven at 200°. Cut the rhubarb in dices and the strawberries in 4. Bring them together and add the sugar, vanilla, the zest and juice and the flour. Let it rest for 10 min.
Meanwhile, spread a pie crust and place it in a round mould. Don't forget to pierce the bottom with a fork. Let some pie crust fall over the edge of the mould. Pour the fruits inside.
Spread the second pie crust and cut strips. Place them over the fruits in the shape of a grid. Fold the pie crust that fell over the edges to "close" the pie. Put the egg yolk with a brush and sprinkle with sugar.
Bake for 10 min at 200°, then 35 min at 180°. Let cool down, then serve with whipped cream.

If you prefer, you can let the second pie crust as it, and cover completely the pie.

As I am French, I converted all the measurements in grams, but let me point out that in just ONE recipe, I found Fahrenheits, ounces, pounds, cups ... No, really, my dear American friends, are you sure you don't want to try the metric system?? Pleeeeease, I'm not exactly a killer at math!!! :)

Bon appétit !!!!

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