I used the mandolin for everything but the tomatoes. The tomatoes here are so small that they are no match for the eggplants.
I had this for dinner and after an hour in the oven it was not ready but I could not wait another 30 min. for it to be ready. Next time I would bake it longer and brush the eggplant with olive oil before putting it in the oven. I found them to be too dry.
This was a nice surprise. No fuss and an easy bake. It tasted delicious with my coffee and nicely moist.
My sons cannot eat corn any more after the chef at the school canteen puts it in everything. Salad, soups and meat. So when I put it in the cake they just did not want to have as much as one bite.
I had to talk myself into making burned eggplants I thought it would be messy and a bit dangerous but hell no. This was a peace of cake.
It did not take long and it was delicious.
I´m back from vacation and I did not do any of the recipes for July. I did not find andy chick pea flour, nether at home nor in France. My mother in law makes a killer soup au pistou and she makes it always with sausage and haricot blanc, vert and rouge along with herb de provence.
I´m a soccer for soap
Here are a few things I brought back from my vacation. Lavender, bay leaves and fennel from my mother-in-law’s garden. I also brought back some great thymine that grows wild close to her home. I love sardines as I have said before and brought 1,5 kg back with me. My DH claims that I brought back 20 kg of soap and sardines but that is not true.. We (not just me) also bought 800 gr of anchovies. Yes we bought a new suitcase.
I also bought some spices from the market.
As you can see it rose very high and did not collapse.
What a great cake. So easy to make and with so few ingredients and no butter and no oil! I was surprised as how high it rose in the oven with no baking powder. I was not expecting much but this cake tastes great. No wonder this recipe has been around for centuries.
I did put of some raspberry jam but it was better just plane.
All my friends loved it and it tasted great with some rosé. I bought myself a new cake pan just for this cake and I´m making it again.
Ready for the oven.
Sorry this one is out of focus.
I came back from my vacation with lavender from my mother in law’s garden. I´m told that this lavender is not for cooking but it was the only one I could find.
This was a lot of fuss in preparation with all this cutting the non stick baking paper.
I forgot to put egg and sugar on my first batch and they did not taste half as good as my second batch. All in all I´m not making this one again. It did not taste all that great and took too long to make. I´m told that the lavender flowers used for cooking are only available in August and they come from the Alps. So maybe I just did not have the right ingredient?
I had never heard of this cookie/cake before this blog. I was not sure if I would bake it since I do not have a whoopie pie pan and did not want to add a new mold to my stash that I might never use again (I have a few of those).
So I was happy to read that a special pie pan was not necessary. I used my 2 tsp cookie scoop and as you can see they did spread in the oven.
I did not have any peanut butter on hand so I did the Bonne Idée on page 203 and made the salted caramel filling on page 436.
Note to self read the whole recipe before starting and don’t assume, know. I somehow got it in my head that it was the same method as to making the salted caramel sauce on page 447 and did the sauce method but was a bit surprised at the amount of butter and dumped all the butter in the pan. So there was no piping it was so runny and I was impatient and did not wait for it to cool down.
So this is my version of a whoopie. They are very delicious and I put some of them in the freezer in case I make the peanut butter filling.
