- 125 GRAM BUTTER, cold in cubes
- 200 GRAM FLOUR
- 125 GRAM SUGAR
- 1 EGG YOLK
- 500 GRAM RHUBARB, cut
- 2 APPLES, cleaned and cut
- 2 BOLLS GINGER, cut
- RIND OF 1/2 LEMON
- PINCH OF CINNAMON
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- 2 BANANAS, chopped
- 150 GRAM SUGAR
- 150 GRAM BUTTER, soft
- 2 EGGS
- 150 GRAM SELF RAISING FLOUR
- 1/2 TSP CINNAMON POWDER
- 1/2 TSP NUTMEG, grated
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Mix the butter, the egg yolk and the flour with 25
gram sugar and knead well. Roll this dough out and line a greased baking
pan with it. Put the baking pan in the fridge for one hour. Bring 1/2
cup of water to the boil with the rhubarb, the remaining sugar, the
lemon rind, the ginger, the apple and the cinnamon and simmer for 15
minutes. Allow this mixture to cool down and pour it in the pie. Bake
the pie 40 minutes at 190 degrees Celsius.
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Mix the sugar, the eggs and the butter and beat for
3 minutes; add the banana pieces, the cinnamon and the nutmeg and whisk
2 minutes more. Add the flour and a pinch of salt and stir carefully.
Pour the batter in muffin molds and bake them 202-25 minutes at
190 degrees Celsius.
The 28th of
April is "National Day
of Mourning" in Canada
and those who were killed or injured on the job are commemorated.
Click on culinary calendar for
Links between cooking and historical events.
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