Nun’s Beignets page 240

This one was easy.  Basically deep fried cream puff dough.

I was surprised as how the little ping pong balls floated.  I would not have used all this oil had I known.  Another thing how much the little balls grew in the hot oil.  They more than doubled is size.

My DH could not have been happier.  He said it was the best thing I ever made.  I was happy that he liked it so much but thought of all the things I have made the are way more complicated and time consuming.

I covered mine in sugar and my beignets almost did not make it to room temperature.  There were no left overs.  I have been asked to please, please, please make them again.


Granola Cake page 54

Here you can see my ingredients for the granola cake.

The shredded coconut is from a health manufacture but so full of sugar.  Sugar is everywhere you look.

This was easy to make and I did not think much of this cake.  I did buy the granola I did not have any time to make it or maybe I just did not bother with it.

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Brandade de morue/ salt cod fritters with tartar sauce page 144 and 73

This is salt cod and I could use it straight from the fish monger since I was going to boil it.  It only needed 15 min in the pot so I started with the potatoes and then added the fish.

I have never liked Brandade de morue.  My mom would buy it ready made at fish monger and we would have it with rúgbrauð or rye bread and butter.

This is a very popular dish here in Scandinavia.  You would use up all your fish and potatoes left overs.  Then you would add onion and not be stingy with the pepper.

This is the very first time I make this dish by myself and what a difference.  I could not get enough.  I did not share this one with my family I took it all to work and had for lunch for a week warmed up in the microwave.  I will make this one again and maybe use white pepper for a better look.  Here you can see my plate at work with rúgbrauð and butter.

I did take a side close to 2 cups to make the salt cod fritters with tartar sauce.  I almost did not make it.  I had to talk myself into it, I was thinking that maybe I should take it to work.

So this Sunday I made the salt cod fritters with tartar sauce.  I´m so glad I did.


This was easy to make and first time I make the fritter batter and also first time for a tartar sauce.   Here you can see the them deep frying.

Fresh out of the pot.

This reminded my DH and I of tapas and was so good.  My DH was surprised to have tartar sauce with fish but it works very well together.  He is more use to this sauce with read meat and meat fondue.  So now I´m taking the rest of the fritters to work.  The plate that just keeps on giving.



Honey-Yogurt Mousse page 352

Happy New Year!

I did strain the Greek yogurt for over 2 hours.


Two hours later and not one drop of liquid:

This was easy to make it just takes some time if you strain the yogurt.  I don’t think I will do so next time I make this.  I have been asked to make it again by my sons and DH loved it, me not so much it is way too sweet for my taste.  Next time I will but some chocolate or berries on top.

Dorie has become a part of our Christmas dinner.  I now serve here profiteroles page 238 and this year I made Hot Fudge Sauce page 444.  I also made her rice pudding on page 380 but with raspberry coulis page 449.

I did make the Chocolate truffles page 396 but is did not go too well.

I did manage to hide the screw up with the coca powder.

I do not know why the fat from the cream did not incorporate with the chocolate maybe it was too hot?  This happened again when I made the hot fudge sauce.  The chocolate became grainy and not smooth.  If you have any advice please tell me.

I could not find any Lavender for the spiced Honey Cake page 48 so I will make that at a later time.