Pistachio and berry gratins, page 345

This was an easy one.  I used fresh blue berries and a few strawberries.  I´m sure you can use frozen as well since it is a gratin.

I used a 9 inch baking dish since I do not have gratin dishes for 5 people only 3.

I served this dish warm and the verdict was:  “This is like eating warm jam”.  I served it the day after cold and still the verdict was this is like jam.  I liked it, but will not be making it again.

Multigrain bread page 241

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I love making bread but it is so time consuming that I never give me time. Another reason I do not make my own bread: http://www.davidlebovitz.com/reykjavik-bakeries-iceland/.  I go to Brauð og Co if I´m not going to my local bakery.

 

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I bought a salad blend and used it in the bread I did not bother with buying all the stuff David recommended.  To me this bread was too dry probably because I did not use bread flour but all purpose flour and whole flour.  This is the first time I use a starter and like in the no knead bread David uses so little of dry yeast, I really like that.

 

Frisée salad with bacon, egg, and garlic toasts page 99

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Not the best picture I know.

I was in a hurry so I did not make the croutons and the eggs were hard boiled.  I had this salad as a starter for dinner and then I had the galettes from Davids book but with whole flour instead of buckwheat (p. 135).  It was a very French style dinner.  I took the rest of the salad to work and had for lunch.  It was very tasty and good.

 

 

 

Plain and simple almond cake, page 8

This is a very plain and simple cake.  Only 3 ingredients, eggs, sugar and almond flour.

I was surprised as how fluffy this cake was with no baking powder.  Everyone loved it at my house and I had my parents over and they also really liked it.  My cake pan is 9 inc. by 1,5 inc and it would have been better to have 9 by 2 inc.  As you can see my almond flour was not plain white which gave the cake a nice color.

Lemon Meringue Tart A New Way, page 182

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I love lemons.  This is one of my all time favorite.  I remember my mom making this for us as a kid.

I cooked the filling for a few minutes to make sure it would stay firm.  I always seem to have the same problem with this kind of fillings, when it comes to room temperature it starts to become runny.  Not this time!

 

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What a beauty.

It was a big hit and I’m so doing this one again.

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With coffee and calva!

Coffee créme brûlée page 253

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I have been so busy that I have fallen behind on my blog.

I did créme brûlée  as a dessert for our Easter dinner.  I did not have any coffee flavored liqueur so I used Bailey’s.  We were 8 for dinner so I added a bit more cream and milk and one extra egg yolk.  I followed David’s instructions to the letter for making créme brûlée in ramekins.  I baked the custards for close to an hour and it was still a bit too jiggly but I took it out anyways.

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Continue reading

Salted olive crisps page 42

img_3991We do not have any buttermilk in our stores so I made my own by adding freshly squeezed lemon juice to the whole milk and let it sit for a few minutes.  I have never tasted buttermilk but I´m told this is pretty close.  Other suggestions are plain yogurt but may be it is too firm?  Or mixing yogurt and whole milk?

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Ready for the oven.

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This bread knife was our wedding present from people at my work.  I gave them a few coins so not to cut the friendship. Continue reading