Category Archives: MPK

Baked provençal vegetables, page 226

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.

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Lentil salad with goat cheese and walnuts p. 233

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I love lentils and I have made the lentil salad from Dorie’s book many times.  I brought back a bag of puy lentils from France last summer as we do not have this kind in the stores here.  We do not have goat cheese available in our store, only in a specialty stores.  This was the only kind they had:

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It was very good.  I could not find any good carrots so I did not use them and I only had yellow onion.   All the same the salad looks and tasted great.  Full of iron and good vitamins.

Hummus page 60

 

This was an easy make since I used canned chick peas.  It only took about 20 min.  Everything in the food processor and voilá.

I had to add more liquid and added some very cold water, water from the can and a bit more lemon juice.  If I were to do this again I would add more tahini and more lemon juice, I found this to be a bit blend.

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.

 

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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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

Caramel pork ribs page 187

IMG_3969IMG_3972IMG_3973I did not have any bourbon so I used some Calvados.  This was so good I bought 2.5kg and there was no leftovers and we were 5 people.  I had to change pots, my Le creusier was to small for the task.

This is rather time consuming but so worth it.  I put the extra sauce in a bowl to serve with the ribs yummy.  Next time I´m buying even more ribs.