Vanilla Raspberry Cupcakes with Cream Cheese Frosting from Cupcake Bakeshop
Cupcake Bakeshop, namely this one, and inspired by this one. Basically, I made the batter, then layered it in the cupcake liners with some frozen raspberries. I liked how the raspberries cut the sweetness a little, because you know, those cupcakes are sweet!
Savoy Cabbage Gratin from Orangette
Molly posted about this Savoy Cabbage Gratin a couple days ago and lo and behold if there wasn't a Savoy cabbage sale at the local supermarket shortly after. I grabbed one, remembering Molly's post, something about some triple cream cheese and... hm. Went to the cheese shop, got me some Delice de Bourgogne, the only triple cream cheese they had - and one I later found out Molly'd used too! Crazy coincidence! Molly warns against using the rind of the cheese - I hadn't read that (I'm so attentive, aren't I?), and used it, and yes, it's pungent, but if you don't mind that, I say go for it. Also, I used a shallot, finely minced, in place of the spring onions - I might have gotten lucky with remembering 'triple cream cheese', but something as mundane as spring onions - no.
Molly had me buying the book this recipe is from a while ago, after she'd raved about it, and this dish is just one more that makes the book a great buy. I absolutely LOVED the gratin. Had the leftovers for lunch Saturday, and it was even more perfect with a poached egg and buttered brown bread. I didn't mind that M wasn't so fond of it, 'cause it meant I had it all to myself :)
Green Beans with Hazelnuts from Fresh Approach Cooking
really like. Especially for Pariserbøffer, and the ones I usually make is just a tad mustardy for when you also have pickles and everything there. These here, green beans with hazelnuts, were perfect though. Crispy, buttery, with crunchy-buttery nuts. Easy, fast and yum! Will definitely make them again.