Frisée salad with bacon, egg, and garlic toasts page 99

img_4057

 

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

img_3985

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!

 

img_3988

What a beauty.

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

img_3990

With coffee and calva!

Coffee créme brûlée page 253

IMG_3977IMG_3978

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.

img_3984-1

Continue reading

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?

img_3993

Ready for the oven.

img_3996

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

Pithiviers page 99

I have made the King’s cake version for the 6th of January and it is always a hit.

This is easy to make and we all love it.  I have hidden an almond in the cake so the person finding the almond is the king or queen for the day.

This one is from last year and as you can see I´m getting better.

img_2781

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.