Wednesday, May 25, 2011

Back to Sewing!

Being pregnant has effected my sewing and all other kind of doing much more I ever would like to admit. But the last month or so it feels like I'm back again! Really nice feeling, I must say. 

A fabric store near us is closing down and they are having huge sales. It is of course very sad that they have to close but I rarely find anything there that I like. Also lot of the fabric is synthetic, which I don't prefer. But I did managed to find this brownish fabric that I really like and I bought 6 meters of it! It was only € 2.50 per meter...

I made trousers to my little boy using the Quick Change Trousers -pattern from Handmade Beginnings by Anna Maria Horner
Quick Change Trousers
And a maternity version of the Smashing Smock from her first book Seams to Me.

I really do like the fabric and I like to sew with it. The only problem is that we will soon look like the von Trapp family, so I guess I will take a break from this one for awhile. 

Wednesday, May 18, 2011

First Rhubarb Pie of 2011


We had a amazing April and begin May in the Netherlands, like a mini-summer. We spent the time well enjoying our backyard and our home-grown rhubarb among other things. The first rose came up on mothers day, how sweet is that!

I'm not sure if this really qualifies as a pie. I made Finnish pulla with the children (sort of sweet bread) and used part of the dough for the pie. Making pulla is a state of art that I by no means master, so I don't feel confident to share any how to's.  Here is one recipe that is quite similar to the one I use.  When you have the dough you can make all kind of things of it, rhubarb pie being one of them. I just buttered the pie dish and filled it with rolled out dough. I cooked the rhubarb with little orange juice and some sugar and cinnamon. When it had softened (that happens in minutes) I removed it from the heat and added some potato flour. You can also use corn starch, although I'm not quite sure at which point you should add it. Then you just put the Rhubarb-compote on the top of the dough, brush the edge of the dough with beaten egg or milk for shines and bake it in 200 C for about 30 minutes. You can use a much thicker layer of rhubarb, this was just all that I had. Enjoy!