CtBF: MPK ~ Salted Olive Crisps

Surprise!  I made double the recipe!

For a full recipe - it will be a smallish loaf... I cannot halve it..

so double it was my decision

(even though most members complained about the end results)

do not ask me why I went the way I did

At double the recipe I used six mini loaf pans, partially lined

(should not have bothered cos the bread stuck to 

the liners and not the pans) hence all the loaves are bottomless!

First bake time ~ 30 minutes

Second bake time ~ 15 minutes

I sliced up four of the mini loaves - leaving two to be frozen.

No trouble at all with my 40 year old serrated knife

- stainless steel Japan -

was all that I can find on the knife blade itself

 

(after all the baking and slicing and re-baking... then cleaning up...)

I discovered the herbes de Provence which I dry pan heated 

sitting pretty on the plate somewhere....

no wonder there was not any 'new herb' aroma to be found

in the handful of crisps I ate!

 

baked them on lined trays, one each on the two racks I used

 

the ones of the bottom rack were slightly brown underside,

hence crispier than those on the top rack

 rather addictive these wee whatever we call them!

goes well with beer.
ps: I used walnuts instead of almonds
pps: man not in the house this week

***

 We at, Cook the Book Fridays,

are cooking from My Paris Kitchen,

David Lebovitz's latest book.

My Paris Kitchen by David Lebovitz

David Lebovitz's My Paris Kitchen

***

A Big Thank You to Katie, Betsy and Mary

for putting everything into order and making it happen!

***

my collection of David's books:

and newly acquired copy of this

Ready for Desserts

made possible by this lovely lady!

***

Do check out CtBF and see the results of our members

Note: We do not publish recipes at CtBF,

but certain recipe links are available at Amazon,

better still - get the book, and join us at CtBF.