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Ricotta & Cream Cheese Chili Poppers with Kiwi Salsa
The poppers were darned delicious little bites. They got created in an attempt to use up some left over home made ricotta that I had made for roasted bell peppers and ricotta bruschetta 2 days ago. I eye balled the ingredients, and have to say these little poppers were wonderful.
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Dark Chocolate, Ricotta and Ginger Tartlets with Poached Pears
“One way to get the most out of life is to look upon it as an adventure…” William Feather What spells Fall? Longer nights and shorter days. Leaves just about beginning to change colour. More serious food choices coming forth. Hola… September’s here, and with it Fall / Autumn in many parts of the Northern Hemisphere. Adios to the lightness that spelt summer. Stone fruits have been pipped by pip fruits, and the seasons first apples and pears are beginning to creep in. We’ve sadly said goodbye to the last of the stone fruits, plums were the last to go. There was a time that my heart sank when the…
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Say CHEESE! The simplest and probably cheapest way to make mascarpone at home
I've been on a soft cheese trip for a while, using my spare time trying to make mascarpone, ricotta, quark, cottage cheese etc at home.
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Baking | DARING BAKERS DO A DOBOSTORTA…
“Continuous effort—not strength or intelligence—is the key to unlocking our potential.” Winston ChurchillThe August 2009 Daring Bakers’ challenge was hosted by Angela of A Spoonful of Sugar and Lorraine of Not Quite Nigella. They chose the spectacular Dobos Torte based on a recipe from Rick Rodgers’ cookbook Kaffeehaus: Exquisite Desserts from the Classic Caffés of Vienna, Budapest, and Prague. To quote our hosts… The Dobos Torta is a five-layer sponge cake, filled with a rich chocolate buttercream and topped with thin wedges of caramel. (You may come across recipes which have anywhere between six and 12 layers of cake; there are numerous family variations!) It was invented in 1885 by…
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CHICKEN RICOTTA LASAGNA…my best yet!
“The clever cat eats cheese and breathes down rat holes with baited breath.”W. C. Fields My fascination with fresh home made soft cheese continues. Vera’s blog, Baking Obsession, is constant inspiration, & I went back to make some ricotta for the second time. the first time I made it with her recipe was for the Daring Cooks Zuni Ricotta Gnocchi, where the ricotta was wonderful in every way, but not so the gnocchi, which floated away in gay abandon. This time I was making some to add taste to a lasagna recipe which was taking shape in my mind. I wanted creamy & cheesy, but with soft fresh cheese, not…
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Chocolate Genoise Cake with Mocha Mascarpone … cake nirvana
“All the world is birthday cake, so take a piece, but not too much”George Harrison I don’t think it’s going to be easy going back to regular frosting or whipped cream again. This was my maiden attempt at making homemade mascarpone, & I cannot believe how luxurious cream can get. Bless the Italians. Panna Cotta has been on my faves as dessert for long enough; now along comes mascarpone! WOW!! I bought a local brand of mascarpone a while ago, used it with Balsamic Strawberries here, though the dessert was delicious, the mascarpone itself was very disappointing. My homemade one just ROCKED! I made the mascarpone for my dad’s birthday…
