• Eat Your Books

  The blog was sold to 4pub GmbH and relaunched on 2/12/2023. We are no longer adding new recipes.

Notes about Recipes in this site

• Caramel cake with caramelized butter frosting

  • Jane on November 16, 2012

    Very delicious cake. The caramel flavor really comes through in the cake and the frosting too. It's not necessary to make the full amount of caramel sauce in the recipe - I made half quantities and it was enough. The flavor in the frosting comes from browned butter and caramel. I'd never made a frosting with browned butter before - it's very rich. There was enough to sandwich the cake and frost the sides and top.

• Apricot almond tart

  • Jane on May 13, 2013

    This was very delicious. i used the Flour/Joanne Chang recipe for pate sucree which took much longer than 15 mins to pre-bake - more like 30 mins. My almond cream was not pourable, much more solid, so I spread it on the cooked pastry base then placed the cut apricots into the cream. The filling puffed up well around the apricots and it looked very pretty - I made it in a rectangular tart tin like the photo. Loved the combination of the shortbread crust, rich almond cream and sharp fruitiness of the apricots.

• Chocolate & hazelnut meringue cake

  • Jane on January 24, 2022

    This was spectacular. I'm always on the lookout for gluten-free special occasion cakes with both my kids and a good friend being gf. This is going onto the favorites list. It's a little time consuming but so worth it. A dense, rich brownie like cake base with a hazelnut and chocolate chunk studded meringue topping. I used good chocolate (Valrhona) which she says is important when the chocolate is so forward (I agree).

• Lavender oatmeal breakfast squares

  • Christine on February 16, 2015

    These were a major dud for me and ended up in the trash. I've had lavender in baked goods before and loved it, but these tasted like I was eating chunks of potpourri. I used the dried culinary lavender you buy in the spice aisle at the grocery store which I assumed was the kind called for, but maybe I was wrong? They might be better with less lavender and I think they would benefit from having the lavender ground up to spread the flavor around more lightly and evenly (that's the method called for in the other lavender recipe I love). Made according to the directions, some bites were OK and others were just overloaded with lavender. I made mine as drop cookies which was a suggested alternative and have no idea how such a wet, sticky batter could be patted into a square and sliced.

• Fresh peas and radish salad

  • nicolepellegrini on June 22, 2021

    Bright and refreshing - a perfect Spring salad or side dish when these ingredients are readily available.

• Pear walnut cake

  • aeader on May 07, 2020

    This is a nice not-too-sweet cake to have around for breakfast or with a cup of tea. Mine baked for 50 minutes and was fully done but did not brown much. I did use shortening rather than butter to grease the pan but the cake came out very easily after resting for 10 minutes. The cake is very moist and is even better the next day. Keep leftovers refrigerated after the 2nd day.

• Roasted okra with chilli oil

  • bwehner on August 04, 2013

    Delicious & easy

• Ollalieberry financiers & toasted coconut ice cream

  • PatriciaAnn on June 10, 2013

    I've used this financiers recipe several times and have come up with a favorite variation. A few changes... I make 24 paper lined mini-muffins. I put 1/2 tsp. of apricot preserves (Polaner) centered in the middles and pressed down a bit into the batter. When they're done, I make a thick glaze of amaretto and confectioners. Finally, I top them with chopped toasted almonds. Delicious!

• Smoked salmon, fennel, grape, blue cheese and pecan salad

  • Agaillard on June 01, 2019

    Nice combination of ingredients, perfect spring salad, very pretty too! I lowered the proportion of fennel, which would have overpowered the salmon and cheese. I also subbed pepper flavoured boursin i/o blue cheese.

• Salmon bisque

  • Agaillard on August 12, 2017

    Nice little soup - it is a shame my blender is so sh...ty, I can never get proper creamy textures. I subbed beer for white wine which worked - although i suspect white wine would have worked even better, this was nice! Just a word on the quantities, the author is generous with portions, I think her quantities yield more 8-10 than 4-6!