HOME > Chowhound > Home Cooking >

*April 2009 COTM* Breakfast, Lunch, Tea: Tray Bakes and Puddings

foxy fairy Apr 1, 2009 01:25 PM

**April 2009 Cookbook of the Month is Breakfast, Lunch, Tea: The Many Little Meals of Rose Bakery by Rose Carrarini.

Please post your full-length reviews of recipes for TRAY BAKES and PUDDINGS here (all from the TEA section -- see complete list of recipes page 110). Please mention the name of the recipe you are reviewing and the page number, if possible, as well as any modifications you made to the recipe.

A reminder that the verbatim copying of recipes to the boards is a violation of the copyright of the original author. Posts with copied recipes will be removed.

Thanks for participating!

  1. Click to Upload a photo (10 MB limit)
  1. oakjoan RE: foxy fairy Apr 1, 2009 06:48 PM

    I made the APRICOT, ALMOND and RICOTTA SLICES, p. 164

    The recipe calls for fresh, ripe apricots, but since I made this in March there didn't seem to be a lot of ripe apricots in the market. So I used dried apricots soaked in water.

    This tray bake consists of 6 eggs (separated), butter, sugar, ground almonds, a bit of wheat flour, ricotta cheese, lemon juice and lemon zest and the aforementioned apricots.

    The butter and sugar are beaten until light and then the yolks are added one at a time, then the lemon zest and juice.

    The ground almonds, wheat flour and salt are sifted. I had a bit of a problem here since some of the almond meal got stuck in the mesh. I ended up whisking these ingreds. together. This is now folded into the egg/ricotta mixture.

    The egg whites are beaten until they form stiff peaks and then folded into almond egg yolk mixture.

    Finally, the ricotta cheese is folded in.

    The batter is then poured into an 8" x 11" pan which has been buttered. Parchment paper is placed over the butter. After the batter is poured into the pan and evenly spread out, the apricots are placed skin side down in rows on the batter and pressed down a little. Sprinkle sugar lightly over all and then bake in a 350 deg. oven for about 45 minutes.

    She says they sometimes brush the apricots with an apricot glaze. I didn't bother.

    I also cut the squares so that 1/2 an apricot was in each square.

    I love the combo of nut meal and ricotta in baking. These are dense but very moist, almost like a cheesecake (the old-fashioned kind that are more cake than pie). These are not cloyingly sweet either.

    10 Replies
    1. re: oakjoan
      jen kalb RE: oakjoan Apr 1, 2009 07:06 PM

      this sounds tasty - esp the apricot almond combo.
      When I am sifting to mix and aerate ingredients rather than as part of measuring flour (sifting into a cup) I usually leave my sifter in the closet and use a whisk with stiff wires instead. Wont get your mesh gummed up what way.

      1. re: jen kalb
        oakjoan RE: jen kalb Apr 1, 2009 10:21 PM

        Yeah, I know. Luckily, I noticed pretty early.

      2. re: oakjoan
        yamalam RE: oakjoan Apr 2, 2009 07:28 PM

        That sounds old-fashioned, unusual, delicious and definitely something I'd like to try...

        Might just have to spring for this book after all, despite the fact that I'm off to the caribbean for 2 weeks on Sunday:):):) In the meantime, I look forward to your reports!

        1. re: oakjoan
          The Dairy Queen RE: oakjoan Apr 3, 2009 06:55 AM

          Interesting idea, using dried apricots. Do you think it suffered at all for it?

          Also, do you think I could use lowfat, even nonfat ricotta for this?


          1. re: The Dairy Queen
            oakjoan RE: The Dairy Queen Apr 3, 2009 03:16 PM

            No and yes.

            Actually, since I have never made it using fresh apricots (which she touts to the sky), I don't know if it suffered. I thought it was just delicious.

            I used low fat ricotta. Didn't notice at the time that that was what I had, but the finished product was quite delicious.

            1. re: oakjoan
              The Dairy Queen RE: oakjoan Apr 3, 2009 03:19 PM

              Good answers. :) At least they were the ones I was looking for, anyway.

              Thank you!


          2. re: oakjoan
            jen kalb RE: oakjoan Jul 4, 2010 05:41 PM

            I feel silly asking this, because for once in my life I actually sold this book after buying it for COTM, not finding it very interesting . but now I want to make this recipe again and its doesnt appear to be online. Could someone with the book indicate the proportions for this recipe. of sugar, ricotta, almond meal, flour? I think I can work through the rest and probably will wind up guessing on the whole thing, but I would like to have the correct proportions.

            thanks folks!

            1. re: jen kalb
              The Dairy Queen RE: jen kalb Jul 4, 2010 05:53 PM

              Bah, don't feel silly. Why keep a book you don't adore?

              Apricot, Almond & Ricotta Slices
              250 g (generous 1 cup) unsalted butter, softened, plus extra for greasing
              240g (scant 1 1/4 cups) caster sugar, plus extra for sprinkling
              6 eggs, separated
              grated zest & juice of 3 lemons
              250g (2 1/2 cups) ground almonds
              100g (2/3 cup) all purpose flour
              pinch salt
              350g (1 1/2 cups) ricotta cheese
              12-14 apricots, halved and stoned
              Apricot glaze (optional)

              Good luck!


              1. re: The Dairy Queen
                jen kalb RE: The Dairy Queen Jul 4, 2010 07:15 PM

                thanks a million, TDQ
                I will be making this again tomorrow - it at least appealed to us

                1. re: The Dairy Queen
                  jen kalb RE: The Dairy Queen Jul 7, 2010 10:24 AM

                  with TDQ's help I made these slices for the second time. We had liked them quite a lot before, not too sweet. nutty, rich and lemony with a good tang from the apricot contrast. The TJ ground almonds we used also added texture and color interest.
                  On this second go-round, I used powdered almonds from an Indian store - it was very finely ground and golden. I also beat the whole eggs into the butter sugar mix rather than separating and beating and adding the whites at the end - I always find this an annoying step. The product this time was more refined, a very delicate buttery, lemony, moist almondy cake - maybe a little denser than it would have been if I had not omitted the folded-in egg whote step but absolutely acceptable. A very nice, sophisticated cake, highly recommended.

            2. roxlet RE: foxy fairy Apr 3, 2009 10:32 AM

              I made the cheesecake brownies a while ago, and I had a real problem with the recipe, which did not turn out looking anything like the photo in the book. Thaough the brownies were very tasty, the problem concerned the cheesecake mixture that was to be swirled into the brownie mixture. I think that in adding the 5 tablespoons of heavy cream to the ricotta/cream cheese mixture, the cheese mixture was far too thin to swirl, and as I dropped in in spoonfulls onto the chocolate part, it just puddled. It was almost impossible mix in any attractive way. If I were to make this again, I would use less heavy cream or more cream cheese, and instead of putting the chocolate mixture in first, I would try putting spoonfuls of the cheese cake mixture along side of spoonfuls of the chocolate mixture. As I said, this was definitely tasty and I would certainly try to give it another go.

              24 Replies
              1. re: roxlet
                greedygirl RE: roxlet Apr 3, 2009 10:59 AM

                Isn't heavy cream less thick than the European equivalent, double cream? Maybe that's the reason.

                1. re: greedygirl
                  The Dairy Queen RE: greedygirl Apr 3, 2009 11:04 AM

                  Huh. Interesting. I wonder if using creme fraiche instead of heavy cream would be better?


                  1. re: The Dairy Queen
                    jen kalb RE: The Dairy Queen Apr 3, 2009 12:05 PM

                    or sour cream (the cheesecake classic)
                    are you using regular creamcheese or "light"?

                    1. re: jen kalb
                      The Dairy Queen RE: jen kalb Apr 3, 2009 12:39 PM

                      jen, your question is for roxlet, right?


                      1. re: The Dairy Queen
                        jen kalb RE: The Dairy Queen Apr 3, 2009 12:43 PM


                      2. re: jen kalb
                        roxlet RE: jen kalb Apr 4, 2009 07:10 PM

                        Yes Jen, I used regular cream cheese and some really beautiful, very thick ricotta I buy on Arthur Avenue at the latticini there. I frequently make cheesecakes, so I think that next time I will just monkey with the cheesecake filling until it resembles the texture of the cheesecake I usually make. The idea of using creme fraiche is interesting, as well as possibly the double cream you sometimes see in specialty markets. Having not a lot of experience with non "translated" British cookbooks, I am not sure whether double cream would be meant if the recipe just said cream.

                        1. re: roxlet
                          greedygirl RE: roxlet Apr 5, 2009 01:04 AM

                          The recipe specifies double cream.

                          1. re: greedygirl
                            Gio RE: greedygirl Apr 5, 2009 03:33 AM

                            In the USA it's called heavy cream.

                            1. re: Gio
                              greedygirl RE: Gio Apr 5, 2009 07:34 AM

                              I think roxlet was under the impression that the recipe just said "cream". Usually British recipes specify which type of cream to use, as double (heavy) cream is a lot thicker (and more calorific!). My understanding is that double cream and heavy cream are not exactly the same thing, as double cream has a 48% fat content - significantly more than heavy cream which is generally around 38% fat. :-)

                              1. re: greedygirl
                                Gio RE: greedygirl Apr 5, 2009 07:56 AM

                                Yes, you're correct. However, the term heavy cream is usually interpreted to be a substitute for double cream. I've read that double cream is also called whipping cream in some parts of this country, though the butterfat content is even less than 38%. Confusing.....

                                1. re: Gio
                                  greedygirl RE: Gio Apr 5, 2009 08:31 AM

                                  The website I looked at said that British-style double cream is rarely available in the States. Fellow Chowhound limster, who used to live in Boston and is now in London, confirmed that dairy products here are quite different. I'm just thinking that might account for the problems some folks had with the recipe.

                                2. re: greedygirl
                                  roxlet RE: greedygirl Apr 5, 2009 03:16 PM

                                  Yes, you are correct since the recipe did say that it was double (heavy) cream. Since we have light cream as well, my assumption was that heavy cream was what was asked for. Since I don't readily run into "double cream," I think that I will monkey with the recipe the next time I make it until the cheesecake mixture has the same viscosity as the chocolate mixture. Even then, I think that I will spoon the filling into the pan, alternating the brownie mixture with the cheesecake mixture. I think that if I tap the pan on the counter and then swirl, I will get something approximating the photo in the book.

                                  1. re: roxlet
                                    JoanN RE: roxlet Apr 5, 2009 05:00 PM

                                    Interesting post on how to make your own higher-fat cream to substitute for double cream.


                                    Hope someone tries this and lets us know how it works out—both texture and flavor.

                                    1. re: JoanN
                                      roxlet RE: JoanN Apr 5, 2009 06:08 PM

                                      Interesting, but it seems like a lot of work for a try of brownies!

                                    2. re: roxlet
                                      oakjoan RE: roxlet Apr 5, 2009 10:37 PM

                                      roxlet: Having had the same problem you did with the brownies, I wonder if you could drop blobs of chocolate or vanilla (whichever is being stirred in -- I forget since I made it more than a year ago) and then just slightly moved a bit.

                                      What about using mascarpone?

                                      1. re: oakjoan
                                        roxlet RE: oakjoan Apr 6, 2009 05:08 AM

                                        Oh yes. I also mentioned that above about dropping blobs of batter, but the viscosity of the two batters need to be similar in order for each to hold its own!

                                  2. re: Gio
                                    MMRuth RE: Gio Apr 5, 2009 08:36 AM

                                    I agree with greedygirl that double cream is not the same as heavy cream. I do see jars of clotted cream here in Manhattan, but I think that is a different kind of cream as well.

                                    1. re: MMRuth
                                      yayadave RE: MMRuth Apr 5, 2009 08:48 AM

                                      Not complete, but a little more information on the subject.


                                      Light Whipping Cream, the form most commonly available, contains at least 30 percent, but no more than 36 percent milkfat. Cream must contain at least 30 percent milkfat to produce whipped cream. Whipping cream will double in volume when whipped.

                                      Heavy Cream or Heavy Whipping Cream must contain at least 36 percent milkfat. It can be readily whipped and retain its whipped state longer than that of light whipping cream. Manufacturer's Cream contains 36-40 percent milkfat and is AVAILABLE TO FOOD SERVICE but not retail.

                                      Clotted Cream, a specialty of England, is made by gently heating rich, unpasteurized milk until a semisolid layer of cream forms on the surface. After cooling, the thickened cream is removed.

                                    2. re: Gio
                                      pikawicca RE: Gio Apr 5, 2009 05:51 PM

                                      Believe me, our heavy cream is not nearly as thick as English double cream!

                                      1. re: pikawicca
                                        oakjoan RE: pikawicca Apr 5, 2009 10:39 PM

                                        I wonder if gently whipping the cream before stirring in would help. Also, here in Califa, we have Strauss Creamery which sells a half and half which has a large layer of verrrrry thick cream on top. Perhaps that'd work.

                          2. re: roxlet
                            oakjoan RE: roxlet Apr 3, 2009 03:19 PM

                            roxlet: I had the same problemwith those brownies. It was quite tasty, but the beautiful pattern never appeared. Instead it was a sort-of light brownish muddy color. The subbing of cream cheese for some of the cream is a good idea.

                            I'm thinking of writing to Rose C. to complain about that recipe. Maybe she'll enlighten me. Yeah, right.

                            Now that I see the other responses, I think they're on to something. I also used regular cream and that may be too thin.

                            1. re: oakjoan
                              yayadave RE: oakjoan Apr 3, 2009 06:24 PM

                              You know, I'll bet she would.

                              This might work. She almost speaks American and she'd probably be happy to hear from you.
                              011+33 01 42 82 12 80
                              011+33 01 49 96 54 01

                              The second number is the new location. I think I have those prefixes right.

                              1. re: yayadave
                                The Dairy Queen RE: yayadave Apr 3, 2009 06:26 PM

                                What would you have to lose by trying, other than 15 minutes out of your life writing a letter? Sure, that's 15 minutes away from chowhound, but, still... for the COTM, it would be worth it!


                              2. re: oakjoan
                                roxlet RE: oakjoan Apr 4, 2009 07:13 PM

                                Hi oakjoan, well I'm glad it wasn't just me. though I'm sorry that yours turned out muddy-looking like mine! I have to say that I was drawn to the recipe because of the way it looked in the book, so having mine look so unattractive was disappointing despite the fact that they tasted good -- though not really cheesecake-y like I expected!

                            2. k
                              karykat RE: foxy fairy Apr 3, 2009 06:06 PM

                              Quick question -- What are "tray bakes." What we would call bars? I assume they are some kind of dessert type things you might have with tea?

                              6 Replies
                              1. re: karykat
                                The Dairy Queen RE: karykat Apr 3, 2009 06:18 PM

                                Yep, bars. And, yes, they are brownies and such. In the "tea" section of the book.


                                1. re: The Dairy Queen
                                  tartetatin RE: The Dairy Queen Apr 5, 2009 05:58 AM

                                  Hi. I have been a voyeur on COTM for many months, but have rarely posted. I have enjoyed following along on COTM and have tried many recipes that have been recommended over the months. I don't have this book, so I decided to try the date squares from the link on the voting thread. I just guessed on the thread to post on - hope this is the right one.

                                  The date squares are delicious. The recipe is very clear and easy.

                                  The dates are boiled with water until incorporporated (before boiling, I blended this mixture in the FP for a few seconds to chop the dates). The dough is a crumbly mixture that is divided into 1/3 and 2/3 portions. I pressed the bottom layer quite firmly into the pan - I left the top layer a bit more crumbly. The squares are baked for 40 minutes, cooled, refrigerated for an hour in the pan and then cut into squares. They are a great snack because the kids love them too! I might need to order this book - for now I look forward to trying more of the online recipes.

                                  1. re: tartetatin
                                    The Dairy Queen RE: tartetatin Apr 5, 2009 11:55 AM

                                    Wow! Delicious and easy! You can't go wrong with that combo. Tartetatin--welcome to COTM! For those of you following along in the book, the date squares are pg. 160 and, indeed, this is the correct thread to post in. I can't wait to read about what you try next!


                                    1. re: tartetatin
                                      foxy fairy RE: tartetatin Apr 5, 2009 03:35 PM

                                      Welcome tartetatin and thanks for posting your experience with the date squares. You can also post summaries of other recipes you have tried in the past on any of the previous COTM threads. :) I know a lot of us refer back to those threads, frequently and with gusto! Again, welcome, and hope to read more from you!

                                      1. re: foxy fairy
                                        tartetatin RE: foxy fairy Apr 5, 2009 04:55 PM

                                        Thanks foxy fairy and TDQ. I have an obcene amount of cookbooks (I need a support group!) and I loved reading along with and cooking from Dunlop and Schneider (A New Way to Cook). Most of the recipes I tried in Dunlop were well documented here.
                                        I will definitely post again if I cook from Carrarini's book. I look forward to seeing what everyone else is trying too! thanks.

                                        1. re: tartetatin
                                          LulusMom RE: tartetatin Apr 12, 2009 06:49 AM

                                          We are SO not the people to come to if you want a support group for having too many cookbooks ... (but welcome, we feel your pain).

                                2. greedygirl RE: foxy fairy Apr 12, 2009 03:05 AM

                                  Hazlenut brownies

                                  Wow! This is one rich and fudgy brownie! However I did have a few problems.

                                  Toast hazlenuts in the oven for about 15 mins and then rub off the skins. Chop and place in the bottom of a greased and lined baking tin. I used silicone, so didn't bother with the greasing and lining. Take a whole pack of butter (250g) and melt with the same volume of dark chocolate over a pan of simmering water. Cool a little. Beat together six eggs and some caster sugar, and then add the chocolate and butter mixture, then fold in sifted plain flour and a little salt and vanilla extract. Pour into the baking pan and bake for around 25 mins.

                                  Now, she says not to worry if the brownies seem undercooked as they need to be moist and fudgy in the middle, and will carry on cooking in the tin. I thought mine seemed excessively liquid so after some deliberating I baked them for an extra five minutes. I let the brownies cool overnight before turning out and cutting.

                                  They certainly are very moist in the middle, and a little bit crumbly. Delicious flavour. However, they seem to have a thin layer of butter on the bottom, almost as though some of the butter sank to the bottom of the tin. I don't know whether this is because I let the brownies sit for a little while in the tin before baking, as I had some bread in the oven at a higher temperature and needed to wait until it was finished, and then let the oven cool a little. It doesn't effect the taste, obviously, but looks somewhat unappetising.

                                  Anyway, great texture as I like my brownies fudgy, and lovely chocolatey taste. Not really surprising given that list of ingredients! I used mainly 70% cocoa fairtrade chocolate with a little bit of 85% thrown in for good measure. They'd be great slightly warm as dessert with vanilla ice cream. I'm taking them to an Easter gathering this afternoon so will have more feedback then.

                                  4 Replies
                                  1. re: greedygirl
                                    roxlet RE: greedygirl Apr 12, 2009 06:27 AM

                                    Maybe it was the use of the silicone pan. Since silicone doesn't heat up, you were probably right to keeps the brownies in longer since there would be no residual heat from the pan to help continue cooking the brownies. As for the layer of butter, maybe the heat of a regular pan would help that to disperse more throughly. I'm kind of stumped about that one, but I am assuming that silicone would affect how things bake since there is a difference between baking in Pyrex and baking in a regular aluminum pan.

                                    1. re: roxlet
                                      greedygirl RE: roxlet Apr 13, 2009 09:10 AM

                                      That's interesting, roxlet. You may well be right. I'll try it with a regular cake tin next time. I just like silicone because it's so easy to turn things out

                                      1. re: greedygirl
                                        roxlet RE: greedygirl Apr 13, 2009 10:58 AM

                                        Don't you find silicone very difficult to clean? I hate that slightly greasy feeling that silicone as well as some teflon seem to hold on to no matter how hot the water and how soapy the sponge.

                                        1. re: roxlet
                                          greedygirl RE: roxlet Apr 13, 2009 11:11 AM

                                          I know what you mean but I like the fact you don't have to grease or line it (I am lazy)...

                                  2. greedygirl RE: foxy fairy Apr 14, 2009 10:58 AM

                                    My taste team (work colleagues) loved these brownies. One of them has asked me for the recipe.

                                    1. roxlet RE: foxy fairy Jul 7, 2010 01:37 PM

                                      I actually had lunch here today, and I have to say that I was underwhelmed. For dessert I had a pistachio pound cake, and I can't remember if this recipe is in the book or not. I thought that it was kind of flavorless, so I am wondering what's in the recipe. BTW, they had the book for sale at the restaurant.

                                      26 Replies
                                      1. re: roxlet
                                        The Dairy Queen RE: roxlet Jul 7, 2010 01:50 PM

                                        Oh no! How disappointing! There is a recipe in the book for Pistachio cake: Ingredients: butter; sugar - caster; rose-water; almonds - ground; pistachio nuts; etc.

                                        Does this sound like it?


                                        1. re: The Dairy Queen
                                          roxlet RE: The Dairy Queen Jul 7, 2010 01:54 PM

                                          I think so. Was it done as a loaf cake?

                                          1. re: roxlet
                                            The Dairy Queen RE: roxlet Jul 7, 2010 11:47 PM

                                            Yes, it looks like a loaf bread/cake. She also calls it "Tilly's Cake" according to the book. I'm so sorry you felt like you wasted a precious meal. :( What a bummer.


                                            1. re: The Dairy Queen
                                              roxlet RE: The Dairy Queen Jul 8, 2010 12:14 AM

                                              Yes, there were so many great cafes and patisseries we could have gone to, but I thought it was a great opportunity to go here. I feel like I have lost faith in this book, both from the standpoint of what I made being a disappointment and from the standpoint of eating one of their correctly-made cakes. The food was just OK too...

                                              1. re: roxlet
                                                The Dairy Queen RE: roxlet Jul 8, 2010 12:20 AM

                                                Maybe it's just a book with a few exceptional recipes and more than a few mediocre ones. At least you now know that it's not just something YOU are doing in the kitchen when the recipes don't turn out--maybe they all just aren't that great. What a hard way to have to find that out.


                                                1. re: The Dairy Queen
                                                  jen kalb RE: The Dairy Queen Jul 8, 2010 05:55 AM

                                                  Judging by the book, I can see why the bakery might be a novelty to parisians - a little bit of a health food twist - but compared to FRENCH bakeries it would have to be a letdown/

                                                  1. re: jen kalb
                                                    roxlet RE: jen kalb Jul 8, 2010 01:30 PM

                                                    It was. Totally.

                                        2. re: roxlet
                                          yayadave RE: roxlet Jul 7, 2010 01:54 PM

                                          Did you think to ask her about those troublesome cheesecake brownies?? Maybe tomorrow.

                                          1. re: yayadave
                                            roxlet RE: yayadave Jul 7, 2010 11:23 PM

                                            It didn't occur to me, probably because I didn't see the cheesecake brownies there. All I saw were regular brownies, and those looked to be on the caky/dry side, so I wasn't tempted. The crumble looked good, but I am a pistachio addict, so I was tempted by it-- it was so beautiful-looking. It's a shame that the flavor didn't live up to the visual. I feel like I wasted a lunch in Paris, and we were only there for a day and a half in between tournaments.

                                            1. re: roxlet
                                              yayadave RE: roxlet Jul 8, 2010 06:51 PM

                                              I walked over there one warm day from the funiculare at Sacre Coure and found the place uninspiring. Which may be why I haven't used the book at all. That may be unfair. The book may surpass the place.

                                              I think brownies may be a truly American specialty.

                                              1. re: yayadave
                                                Gio RE: yayadave Jul 8, 2010 06:59 PM

                                                <"I think brownies may be a truly American specialty.">

                                                I think you're right.

                                                1. re: Gio
                                                  yayadave RE: Gio Jul 8, 2010 07:20 PM

                                                  Hi, Kid. I think we take credit for brownies, chocolate chip cookies, and Parker House Rolls.

                                                  1. re: yayadave
                                                    jen kalb RE: yayadave Jul 8, 2010 07:39 PM

                                                    add carrot cake to that list (not that I love it, but I dont believe in the versions in this cookbook or Ottolenghi)

                                                    1. re: jen kalb
                                                      yayadave RE: jen kalb Jul 8, 2010 08:29 PM

                                                      I think you're right. Carrot Cake is Us. Posers need not apply.

                                                      1. re: jen kalb
                                                        roxlet RE: jen kalb Jul 8, 2010 10:21 PM

                                                        I almost ordered the carrot cake. It was tall, like in a baba mold, but it looked way heavy for a summer's day.

                                                        1. re: roxlet
                                                          The Dairy Queen RE: roxlet Jul 9, 2010 02:13 AM

                                                          Had I known you were going, I would have given you a list of foods to taste for us. HA! I would love to know what the carrot cake tastes like "for real." I think they are known for their carrot cake. However, maybe that just means, "known for carrot cake among people that don't know what carrot cake and brownies are."


                                                          1. re: The Dairy Queen
                                                            roxlet RE: The Dairy Queen Jul 9, 2010 09:17 AM

                                                            Well, the carrot cake looked quite dense and heavy, which is why I decided not to get it. It was a long, baba type shape with a crown of what appeared to be cream cheese frosting. And the place wasn't cheap. Lunch for 3 was over 75 euros. A lot, I think, for a casual place...

                                                            1. re: roxlet
                                                              buttertart RE: roxlet Jul 9, 2010 11:28 AM

                                                              That would kill me too, a bad lunch on a short trip. Last time over (3 days) we had dinner at Le Pré Verre with French friends (who chose the place) and we did not like it very much (the company was stellar though). We agreed it was a waste of a valuable meal slot. You have my sympathies!!! Home or home soon by the way?

                                                              1. re: buttertart
                                                                roxlet RE: buttertart Jul 9, 2010 12:34 PM

                                                                We are now in Amsterdam for a tournament and will be leaving for home from Brussels on the 14th. I feel like a spoiled brat, but I can't wait to get home. My husband, my house, my doggie, my kitchen -- I long to see them all, and to start cooking again with MY things. Home sweet home.

                                                                1. re: roxlet
                                                                  buttertart RE: roxlet Jul 9, 2010 12:39 PM

                                                                  I know the feeling well. NY is waiting!

                                                                  1. re: buttertart
                                                                    roxlet RE: buttertart Jul 9, 2010 01:00 PM

                                                                    Thanks, buttertart!

                                                              2. re: roxlet
                                                                yayadave RE: roxlet Jul 9, 2010 02:02 PM

                                                                You wrote "casual place." You're way too kind.

                                                                1. re: yayadave
                                                                  roxlet RE: yayadave Jul 9, 2010 10:37 PM

                                                                  OK, Casual EXPENSIVE place. Oh, and uninspiring. How's that yayadave?

                                                                  1. re: roxlet
                                                                    yayadave RE: roxlet Jul 12, 2010 12:37 PM

                                                                    That covers it. OTOH I'm glad I went, because now I know and don't have to wonder.

                                                                    Great beer in Brussels, though. A nice, small thing to enjoy.

                                                                    1. re: yayadave
                                                                      roxlet RE: yayadave Jul 12, 2010 01:29 PM

                                                                      Moules, frites and beer are on my agenda for tomorrow, then home. Finally!!

                                                                      1. re: roxlet
                                                                        buttertart RE: roxlet Jul 13, 2010 05:40 AM

                                                                        And nice boxes of chocolates to bring with, I hope! Had a summertime special once from Leonidas: cantaloupe (or possibly Cavaillon melon) cream in dark chocolate...wonderful...and Leonidas isn't even the best game in town!

                                            Show Hidden Posts