Kestrel's Reviews
3 recipe(s) reviewed. Showing 1 to 3Sort by: Title 
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Website: David Lebovitz
I make lots of crackers and these were pretty good and very easy. I liked the fact that they were covered in seeds; I used sesame, flax, and poppy seeds with a few fennel and caraway added in. I found I had too much of the seed mixture. I'm not sure if these are better than my regular crackers, but I probably will repeat them. Baked at 400 for 10 minutes convection. Update: the next day they tasted even better as the taste of the various seeds came through more strongly.
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Made this as instructed with apricots and peaches. Made 2 smaller galettes and froze them to bake off later as outlined in the recipe. On baking day, I thawed them on the counter for a few hours and baked; my smaller ones took about 35 minutes. Very easy to make and good. My frangipane was not really detectable so next time I would add more almond extract (I went with the lower amount) and possibly increase the amount by around 50%. Good tart though, worth a repeat.
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This cake comes together quickly and is delicious. Like the previous reviewer, I didn't use the glaze (which I'm sure would be very good), opting to sprinkle on some coarse sugar instead. I used 2 loaf tins about 4.5 x 13 inches and it needed about 40-45 minutes. Don't tell anyone, but I used the oil from my sundried tomatoes for most of the olive oil, and it tasted great. Also I used ground almonds and omitted the other nuts completely. I successfully froze the second loaf for later. Will definitely make this one again.
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