Bakery and Expat Life

Hello! I'm Dididitas, and this is my personal blog! I love bakery (I'm not a professional, just an enthusiastic) and I'm currently moving from Brazil to the Netherlands.

[dididitas]

Hello,

This is my first post in Tumblr. I know it’s a little bit outmoded nowdays, but I’m doing this for me and most important, to practice my English Vocabulary.

So, my name is Diana, I’m Brazillian, currently in a process to move to the Netherlands. Writing this post now from Eindhoven, in a lockdown regime because of Corona Virus. So, everything is closed except supermarkets and pharmacy, only the essencial they say. 

At the moment, I’m in a break of my college, at vacations, and almost finishing (finally) my Economics college in BR. Despite the lockdown, I’m enjoying to be here with my loved one. 

I really love bakery. I like to cook in general, but my passion in culinary is sweets and bakery. Pies are my favorite (for now).

So, after this introduction, let’s talk about this photo here.

I still have some problems of buying things in the Netherlands , not only because of the labels in Dutch but also fruits and vegetables, it’s really different from my country. We bought on Sunday bananas. Monday I was going to eat one and when took a bite, I noticed a big piece rotten already.

Matture bananas = banana cake / banana Jelly/ Banana candy / banana pie

And then I chose to do a #pie. The crust on top of the pie it’s a famous recipe in Brazil, but it is not originally Brazilian but  a German recipe, there, you can call  Streuselkuchen. In Brazil we just call “cuca”. It’s popular more in south of Brazil because of the  german communities (yes, we have a lot of german descent beyond Italian, Portuguese, Japanese , Libanese and more). 

This is a really good desert for winter, but you can also do at every season and eat cold (just let chilling in the fridge) or after a few minutes in the oven ( you can add a spoon of ice cream also! #teamfatness)

Streusel Banana Pie Recipe:

Dough ingredients:

2 cups of wheat flour (normal or whole)

1 cup of sugar 

3 big tablespoons of butter (room temperature)

2 gems

1 pinch of salt

1 pinch of Vanilla Extract (use only if you like)

Preparation:

You mix first the dry ingredients with a spoon or food mixer (I prefer with this recipe use everything manually, it’s more easy and less things to clean haha) and then you add the gems, butter and vanilla extract. To reach a more homogeneous dough, you can knead it with your hands, don’t forget to put a little bit of flour on the tablle to do it. You can use immediately or if you have patience and time, let it rest for a couple of hours.

Shape the dough in a mold, preferably the ones that have removable bottom and put in the oven bettwen 180ºC - 220ºC for 15 minutes.

Filling ingredients:

 6 bananas (medium size)

1/2 cup of rum 

1 cup of sugar

1 tablespoon of butter

1pinch of cinamoon

Preparation:

 You can cut the bananas in big slices or small ones, reserve one unit for later.  Cook in a pan all the ingredientes together.

Take the cooked dough and put the filling inside. The reserved banana you can place above the filling (sliced) . And for last you set the cuca/Streusel crumbs (see below how to do it).

Cuca/Streusel ingredients:

1 cup of sugar

1/2 cup all-purpose flour

1 or 2 tablespoons of  butter

Preparation

Mix the ingredients together and crumple. When you see a lot of crumbs appearing you can set on top of the pie.

Take the pie to the oven again bettwen 180ºC - 220ºC for 20 minutes or until the  Cuca/Streusel look golden.

Enjoy!

You can serve 8 pieces of pie with this recipe.