Cream-pie

If you hit Google with "cream pie" you will get something that you didn't order.. (I won't get into more detailed explanations.. if you're interested look it up : D but don't say I didn't warn you).
During one nigthshift I was bored (where I use to work we were allowed to cook and bake if wished so) and felt like having something sweet..
After emptying the page memory of the work computer in panic, I made new search this time making it clear that I wanted a food related site.
I've also done an altered version whit crunchy peanutbutter on the bottom.
Equally good but maybe should've reduced the amount of sugar.. it was a bit sweet for my taste : D

                                                           BANANA CREAM PIE

• 2 dl cup sugar
• 3 tbls all-purpose flour
• 1 tsp freshly grated nutmeg
• 1/8 tsp salt
• 1 large egg
• 1 jar sour cream
• 1 tbls unsalted butter, melted
• 1 tsp vanilla extract
• 1 prebaked pie crust
• 3-4 bananas

Preheat oven to 200c°. 

Bake the pie crust so that it is almoust done from the midlle but not burned from the edges

Sift sugar, flour, nutmeg, and salt together. 

In a large bowl, whisk the egg with the sour cream. 

Add dry ingredients to the egg mixture and mix well. 

Add the melted butter and vanilla, and whisk until smooth. 

Cut 3 big or 4 small bananas into slices and place them in the bottom of the pie crust *

Pour filling into prebaked pie shell. 

Bake the pie in the bottom third of the oven for 10 minutes, then reduce the heat to 150c°. and continue baking until the filling is set, about 20 to 25 minutes. 

Remove the pie from the oven and let it cool to room temperature on a wire rack. 

Refrigerate at least for four hours or the next day.

*If you want to add the peanutbutter then warm up 5 tbls (or more if yoou reeeeally like it) of crunchy peanutbutter at the microwave, add just a little bit of cream so that it will be easy to spread on the piecrust.
So just spread the pb top it with bananas and then the filling.

When serving cover or decorate with sweetened whipped cream.

C.C.C.

                                CHOCOLATE CHIP COOKIES, MEET SUMMER HEAT

These cookies were made by accident when a whole chokolate bar had melted in the summer heat. The recipe is from the years when I lived in the states, thus the measurments in cups.
One cup equals about 2,3dl, so half a cup would be just a little over a dl.

• 200g of dark chocolate melted
• 1/2 cup butter/margarine
• 1/2 cup granulated sugar
• 1/4 cup brown sugar, firmly packed
• 1 egg, well beaten
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup chopped nuts
• 1 teaspoon vanilla

Melt the chocolate carefully for example in a microwave

Mix shortening and sugars together until light and fluffy. 

Add eggs and mix thoroughly. 

Add salt and soda to flour and sift in two parts to the butter-sugar mixture and mix well. 

Add melted chocolate, nuts and vanilla, and mix thoroughly. 

Drop from teaspoon on greased baking sheet 5cm apart. 

Bake in moderate oven (200c°) 10 to 12 minutes.
Makes about 50 cookies.

Souveniers from Rome

                           STRINGOZZI WITH PECORINO, CHERRY TOMATOES AND MINT

We had this dish at La Mucha Bischera while sightseeing Rome. It's located in the S.Lorenzo distric near the main railway station.. It's a bit of a shady neighbourhood but worth the visit
This is super simple and takes about 15 minutes all together

Stringozzi is a little bit wider then spaghetti but narrower then tagliatelle. This is best when done from fresh pasta, home made or bought.

A portion for two (as main course)
400g of fresh pasta
250g of cherry tomatoes
about a handfull of fresh mint leaves
extra virgine olive oil
a good amount of pecorino

- Fill a bigg kettle with water, add sea salt (2tbls) and bring to boil
- Cut the tomatoes in quarters (or halfs if they're small)
- Pour about three tablespoons of olive oile to a pan
- Let the oil warm up and add the tomatoes.
don't let them fry just warm up and bring out the flavour
- Add mint leaves and let them soften.
- Boil the pasta according to directions
-Once you've drained  the pasta add tomatoes and mint, mix and set for portions. Grate a generous amount of pecorine on top  of each portion.

Goes together well together with medium-bodied red wine..

Enjoy : D

virgine blogg

I feel as if I should say something worthwhile, deep and meaningfull. I highly doubt that I will though.
So I'll consentrate on my favourite subject. Me. After that I can consentrate an more important issues.
- I live with my boyfriend (from here on known as mr.J), have done so for the last eigth years. Our relationship bases on the truth; "beggars can't be choosers"... when ever we feel, that this won't work out. We look into the mirror and face the truth. :)
- We also harbour three cats; the Fat one, the Stupid one and the Little one.
- At the moment we live in Finland but a move to Africa is in plans.
- I'm addicted to pole dancing and having to face the truth that I migth not be the next Nadia Comăneci of the pole dancing, I'm more then happy whenever I manage with a new move.
- I cook. A lot. I rarely use recepies, even when baking.. It makes it more exciting. Luckily in the kitchen I am a natural wonder. One of those people who can do amazingly good food out of everything. ^__^
- I travel. A lot. Way out of my means some migth say. Fortnately mr.J isn't one of those people and is happy to join  me in the "maxoutourcreditcard" expeditions. We've lived in Mozambique, done Zimbabwe-Kenya-Tanzania-Zanzibar, Thailand-Malaysia-Korea, France-Belgium-Italy-Spain-Germany-Denmark-Netherlands-Estonia-Sweden. Next one is propably to South-America. (As soon as we get our credit card to agree on it.  : D)
- I also love diving.Unfortunately Finland is not know for any amazing diving sights and besides I hate cold water so this hobby is reduced as a luxury, done during the trips.
- Last but not least are my kids (at the moment all 20 of them). I do love kids of all ages, as long as they're not mine. Considering my generally childish behaviour I get along with them well. In professional point of view I don't follow obsessively any particular pedagogy. I do belive that carrots work better then sticks, but also think, that children need clear and consistent boundries. I try to work so that the common thread at my work work be positive re-enforcement and consistency. It doesn't always work out but it's a learning prosess for me too : D
 (- btw. I love smiley faces)