Author Archives: Margrèt Jóhanna

About Margrèt Jóhanna

Live in Reykjavík, Iceland with my husband and 4 kids. Love cooking and baking.

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


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:  I go to Brauð og Co if I´m not going to my local bakery.






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



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


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!



What a beauty.

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


With coffee and calva!

Coffee créme brûlée page 253


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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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?


Ready for the oven.


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