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.


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.

Sunday In Paris Chocolate Cake page 72

I have tried numerous times to make this cake and bought all the ingredients and when it came time to bake somebody in my household had eaten all the salted peanuts.  We are talking three attempts.  I also bought instant coffee and when I made the cake there was no mentioning of instant coffee.  I do not know where that came from, maybe the paged turned and I was reading the wrong recipe, good thing it did not happen when I made the cake.

I did not have any heavy cream for the frosting so I used butter instead and it was just fine.

I found this cake a bit dry so I had it with vanilla ice cream.  Very good cake with ice cream and coffee.


Some years ago we met up with my mother in law in Paris and had dinner at this restaurant Le Procope.  This restaurant is just across the pastry shop Un Dimanche á Paris.  It looked very modern.

We celebrated cream puff day by making a lot of cream puffs.  We had with chocolate and raspberry jam.  Not all of us wanted with chocolate and we had whipped cream with vanilla extract and powder sugar, which was a big hit.  I have always just used plane cream.

My DH asked for some Nun’s Beignets and that was not a problem I made 8 beignets for him and him alone.  No one could get near them as he snapped them all up.  At the end of the day my DH had close to 20 puffs all together.  You can see under his feet there in the corner, he is resting.

Nun’s Beignets page 240

This one was easy.  Basically deep fried cream puff dough.

I was surprised as how the little ping pong balls floated.  I would not have used all this oil had I known.  Another thing how much the little balls grew in the hot oil.  They more than doubled is size.

My DH could not have been happier.  He said it was the best thing I ever made.  I was happy that he liked it so much but thought of all the things I have made the are way more complicated and time consuming.

I covered mine in sugar and my beignets almost did not make it to room temperature.  There were no left overs.  I have been asked to please, please, please make them again.


Granola Cake page 54

Here you can see my ingredients for the granola cake.

The shredded coconut is from a health manufacture but so full of sugar.  Sugar is everywhere you look.

This was easy to make and I did not think much of this cake.  I did buy the granola I did not have any time to make it or maybe I just did not bother with it.

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Brandade de morue/ salt cod fritters with tartar sauce page 144 and 73

This is salt cod and I could use it straight from the fish monger since I was going to boil it.  It only needed 15 min in the pot so I started with the potatoes and then added the fish.

I have never liked Brandade de morue.  My mom would buy it ready made at fish monger and we would have it with rúgbrauð or rye bread and butter.

This is a very popular dish here in Scandinavia.  You would use up all your fish and potatoes left overs.  Then you would add onion and not be stingy with the pepper.

This is the very first time I make this dish by myself and what a difference.  I could not get enough.  I did not share this one with my family I took it all to work and had for lunch for a week warmed up in the microwave.  I will make this one again and maybe use white pepper for a better look.  Here you can see my plate at work with rúgbrauð and butter.

I did take a side close to 2 cups to make the salt cod fritters with tartar sauce.  I almost did not make it.  I had to talk myself into it, I was thinking that maybe I should take it to work.

So this Sunday I made the salt cod fritters with tartar sauce.  I´m so glad I did.


This was easy to make and first time I make the fritter batter and also first time for a tartar sauce.   Here you can see the them deep frying.

Fresh out of the pot.

This reminded my DH and I of tapas and was so good.  My DH was surprised to have tartar sauce with fish but it works very well together.  He is more use to this sauce with read meat and meat fondue.  So now I´m taking the rest of the fritters to work.  The plate that just keeps on giving.