I did this cake the traditional way and we loved it. I have caked this cake a few times and it is always very good. I’m not a big fan of white chocolate I think it is because we do not get very good quality at the shops here. This one I baked for a fund raising for my son’s school band where he plays the alto sax. They are going to Croatia this summer. There was not one slice left.
I can’t eat bananas and I don’t like the smell of them, so I did the bonne idée and made mine with apples and Nutella. I could not take another picture as my family just ate them all up. This was a very easy and quick recipe and so doing this again. My DH was very happy to see this and could name it instantly chausson aux pommes. I used two apples but one would have been enough. This is perfect for the 3 o’clock gouter. You can also use pears and chocolate.
My lovely vegetarian came to dinner the other night when we usually have fish so I also made the potato torte and the leeks and bacon. She loved both as did we.
The most time consuming act was drying the potatoes with a kitchen towel after cutting them with the mandolin and soaking them in water. I love the mandolin and use it more often then I thought I would. It was necessary for me to buy a protective glove after cutting my hand one time to many.
I had no problems pouring the cream in and was surprised as to how much the tourte could take. The cream did bubble up on the top and darken. The tourte did not turn out very dark after more then an hour in the oven
This is a very nice tourte to serve at lunch with a salad the puff pastry is not very good the day after so better serve the day it is made.
This is so not photogenic. It looks so bad but it tasted so good. The store had these great small leeks and I bought 10 of them. I steamed them in a colander since I do not have a steamer and it just worked fine. We all loved it specially my DH who just kept saying how good it made him feel. Eating this healthy. The vinaigrette was easy enough and very good. So doing this again. I served this with cod. We had a vegetarian coming to dinner so I had the bacon on the side. When looking at how this turned out for other members I think I over cooked the leeks. They just look so bad.
We love this soup, we have made it before á la Julia Child. It was one of the first thing I made from her classic book.
David uses chicken stock not beef stock and it is just as good. I did not follow his recipe to the letter. I did not use balsamic vinegar. I used cognac. It takes such a long time to caramelize the onion that I did not take any chances. I know I love cognac. The last time I made this soup from Julia’s book I only had some crappy sugar and it burnt I almost cried. It ruined everything. This time around the onion was a bit on the light side, I was so stressed it would burn so I kept the heat too low. Well live and learn.
Every one loved it. My son does not eat chicken so I also made the pork loin version. Both are very good. I will make this again. I don’t usually do Asian cooking so this was an exception and a very nice weekday dinner.