Aaaaand some seagulls ! Too bad their river is frozen now.
(Source: Flickr / ioana_lungu)
It’s been snowing nonstop for the past couple of days.
(Source: Flickr / ioana_lungu)
And this is my favourite thing to order: a soft, apricot-jam croissant and black tea with milk, no sugar. I buy this whenever I go to mccafe.
I was drinking my tea outside when I noticed the reflection of that tree branch in the tea cup. Thought it looked pretty cool.
falancabiri asked: Have you ever been fethiye ? :)
Yesss, and it’s an amazing city ! I have some friends there :D I’ve visited them last summer and it was one of the best holidays of my life !
Photoshooting in the morning with a photographer I really like. I spent three hours freezing to death and posing in a gorgeous, old, unheated house.
Handmade Romanian blouse & Zara skirt
Bucharest has this huge, swamp-like area surrounded by walls right in the city. It was supposed to become a lake, but it was abandoned and over the years. it has turned into a “delta”. It’s wild, inhabited by foxes, birds, otters, fish and all kinds of animals that have been breeding here undisturbed. There are plans of turning it into a protected area, but for now, its status remains unclear.
Step by Step Cherry Pie Tutorial
I really,really have a passion for fruit pies, and since the name of my blog is cherrypies, I figured it was about time I made one. Here are the steps you need to follow to get this juicy, fruity wonder on your plate. :D
Recipe adapted from joyofbaking.com.
What you will need:
For the pate brisee (short crust pastry)
2 1/2 cups (350 grams) all-purpose flour
1 teaspoon salt
2 tablespoon (30 grams) granulated white sugar
1 cup (226 grams) unsalted butter, chilled, and cut into 1 inch (2.5 cm) pieces
1/4 to 1/2 cup (60 - 120 ml) ice water
For the cherry filling
- pitted cherries (I used 600 grams of frozen sour cherries)
- sugar to your heart’s content (better start with less and make it sweeter as you go, than risk adding too much and ending up with a sugary monster)
- 30 grams cornstarch or cooking tapioca
- vanilla extract (again, use it to your heart’s content; I went with 3 tablespoons, but it’s safer to start from one)
- one tablespoon lemon juice (I used it quite liberally because I enjoy the tangy taste)
And now, here are the steps !
- In a large bowl, mix the flour with the sugar, then add the butter pieces and incorporate them into the dry ingredients using your hands. Melt the butter between your fingers and work it in. The texture should end up resembling sticky, crumbly sand.
- Slowly add the water and again, use your hands to incorporate it into the dough. This may take a while, so keep playing with your dough and make sure the water is incorporated evenly inside it. If your dough is too moist, just add a bit more flour. If it’s too dry and crumbles, keep adding some water and shape it until it becomes elastic and homogenous.
- Form a ball and put it in the fridge to “rest”, while you do the cherry filling.
- After defreezing the cherries, place them in a bowl.
- Add the sugar, cornstarch and vanilla extract. (I used brown sugar)
- Mix all the ingredients together and let it rest for 15 minutes.
- Moving on to the dough, take around 3/4 of it, place it on a sheet of baking paper and start stretching it :D Remember to use flour on whatever comes into contact with the dough, because otherwise it will be sticky.
- Place it inside your baking pan (including the paper) and make sure you cover the walls nicely. The dough should be thick enough so as not to break.
- Preheat your oven to 425 degrees F/200 degrees C.
- Time to make some porn ! :>
- Awww yeah, cover that motherfucker in cherries
- Sweet Jesus
- Using the remaining dough, cut thin strips and place them on top of your sexy tart
- Put it in the oven. Bake for 15 minutes and then reduce the temperature to around 350 degrees F/177 degrees C. Bake for another 30 minutes or until the crust is golden brown and the cherry juice starts bubbling. Let it cool in the fridge and serve it at room temperature. Bon appetit !