For Valentine´s Day, am making my favourite homemade ravioli:
ravioli pasta sheets filled with ricotta, sage, walnut or pecan. Served in a warm cream sauce with more sage and either walnuts or pecans.
Recipe and photos after Valentines.
Monday, February 11, 2013
MD Supper 4: Ricotta chocolate cake w frosting
Actual recipe added when time.
1. Make cake. I made this recipe from looking at a banana bread recipe, as I was running late, and the banana bread was throwing everything together and cooking quickly. And I also needed to use up some ricotta.The chocolate cake I will post soon but did not use, was much more time consuming. This recipe was AMAZING! Will def make it again!!
The general ingredients were cocoa, Tate and Lyle superfine sugar, flour, a container of ricotta, 4 TBS olive oil, semolina/corn meal, 2 eggs, dash flaked salt, 2tsp baking soda...
Will post the exact recipe I made when time, plus the photos, when I have time to make the video of it.
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Dinner was served with iced tea, iced water for all of us. And prosecco for me and T.
Dessert was served with cafe au lait, then espressos for T and me.
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The frosting recipe too! (melted the choc, butter, Tate and Lyles sugar all together til it was melted and not grainy). Then added the cream.
Whipped up fresh cream. When cool, added the whipped cream to the cooled melted chocolate frosting mixture. Spread this on the cake.
The cake itself was light, airy, filled with tiny holes like a beautiful delicate moist sponge cake, without all the work! The ricotta and cocoa was delicious!
Used a basic banana bread recipe for the main amounts of ingredients, changing the banana to the ricotta, and changing the amount of sugar to be about a third cocoa, and changing the flour to be partially semolina/corn meal.
Fantastik cake! would make a delicious 6 layered cake next time I make it. This time only used one of the layers, dividing it into thirds. Wasn´t pretty, as I was rushed, but certainly tasted wonderful! would add more butter to the frosting and less cream if I wanted a thicker butterfrosting consistency. The amounts I used was perfect for a quick frosting to almost pour on.
1. Make cake. I made this recipe from looking at a banana bread recipe, as I was running late, and the banana bread was throwing everything together and cooking quickly. And I also needed to use up some ricotta.The chocolate cake I will post soon but did not use, was much more time consuming. This recipe was AMAZING! Will def make it again!!
The general ingredients were cocoa, Tate and Lyle superfine sugar, flour, a container of ricotta, 4 TBS olive oil, semolina/corn meal, 2 eggs, dash flaked salt, 2tsp baking soda...
Will post the exact recipe I made when time, plus the photos, when I have time to make the video of it.
----------
Dinner was served with iced tea, iced water for all of us. And prosecco for me and T.
Dessert was served with cafe au lait, then espressos for T and me.
-------
The frosting recipe too! (melted the choc, butter, Tate and Lyles sugar all together til it was melted and not grainy). Then added the cream.
Whipped up fresh cream. When cool, added the whipped cream to the cooled melted chocolate frosting mixture. Spread this on the cake.
The cake itself was light, airy, filled with tiny holes like a beautiful delicate moist sponge cake, without all the work! The ricotta and cocoa was delicious!
Used a basic banana bread recipe for the main amounts of ingredients, changing the banana to the ricotta, and changing the amount of sugar to be about a third cocoa, and changing the flour to be partially semolina/corn meal.
Fantastik cake! would make a delicious 6 layered cake next time I make it. This time only used one of the layers, dividing it into thirds. Wasn´t pretty, as I was rushed, but certainly tasted wonderful! would add more butter to the frosting and less cream if I wanted a thicker butterfrosting consistency. The amounts I used was perfect for a quick frosting to almost pour on.
MD Supper 3: Meatballs w leeks, artichokes
Normally, I´d planned on serving this course, separately from the pasta, but being rushed, and to make sure the kids actually ate it, I served the meatballs with the pasta and added a red sauce.
The main course of meat, was the meatballs in sauteed leeks with artichokes. To this I added crushed tomatoes, herbs. Then poured all of that over the cooked pasta, 12" long ziti.
1. Make the meatballs.
In a bowl, add fresh and dried herbs, 1 egg, minced onion (about a quarter of a small onion), semolina/course corn meal, 1 package ground beef, salt, pepper. Mix together with hands, then form into small rounds, placing them on a floured and seasoned baking tray. To flour the try, sprinkle the baking tray with sifted flour, then sprinkle over herbs. Roll the tray back and forth to cover the round meatballs with the herbed flour. Then bake in a hot oven til done.
2. Make the leeks and artichokes.
Wash and cut up a leek, place in a saute pan with a little butter and olive oil. Open a jar of artichokes, and add the liquid. Saute the leek. When done, turn off the heat, keep on the warm burner. Add the artichokes, and pour over crushed tomotoes and juice. Add fresh and dried herbs. I had basil, lemon mint, chervil, thyme, oregano, so used that. Gently simmer.
3. Boil the pasta.
4. Assemble. Place the boiled pasta in a large baking dish. Pour over the sauce and meatballs, gently mix together. Serve.
Photos and videos when time.
The main course of meat, was the meatballs in sauteed leeks with artichokes. To this I added crushed tomatoes, herbs. Then poured all of that over the cooked pasta, 12" long ziti.
1. Make the meatballs.
In a bowl, add fresh and dried herbs, 1 egg, minced onion (about a quarter of a small onion), semolina/course corn meal, 1 package ground beef, salt, pepper. Mix together with hands, then form into small rounds, placing them on a floured and seasoned baking tray. To flour the try, sprinkle the baking tray with sifted flour, then sprinkle over herbs. Roll the tray back and forth to cover the round meatballs with the herbed flour. Then bake in a hot oven til done.
2. Make the leeks and artichokes.
Wash and cut up a leek, place in a saute pan with a little butter and olive oil. Open a jar of artichokes, and add the liquid. Saute the leek. When done, turn off the heat, keep on the warm burner. Add the artichokes, and pour over crushed tomotoes and juice. Add fresh and dried herbs. I had basil, lemon mint, chervil, thyme, oregano, so used that. Gently simmer.
3. Boil the pasta.
4. Assemble. Place the boiled pasta in a large baking dish. Pour over the sauce and meatballs, gently mix together. Serve.
Photos and videos when time.
Mother´s Day Supper 2: Salad
Though, I had planned on serving this meal in courses, switching the salad course first, to make sure the kids actually ate all their salad, it was served second.
Whatever salad is fine. Tonight was simply greens:
Arugula, red lettuce, chard, baby spinach.
Whatever salad is fine. Tonight was simply greens:
Arugula, red lettuce, chard, baby spinach.
Mother´s Day Supper 1: ribollito (using cous cous)
Photos added when time
Ribollito, is leftover minestrone served over bread. Tonight was rushed, so instead served it over couscous.
The general recipe for ribollito is seasonal veggies on hand for a minestrone. Tonight´s was made the other day with what I had to hand:
I soaked pink and red beans overnight in 3 times as much water as beans. The, next day boiled the beans with minced onions, fresh and dried herbs (basil, oregano, thyme, chervil, lemon mint), flaked salt and black pepper, a few slices of bacon, a slice of ham, 3 carrots which I roughly minced, a few potatoes first roughly cut into pieces, and more water. About an hour before serving tonight, I added arugula, chard, and kale, then simmered that down.
Again, as I was rushed, instead of adding pasta, such as tiny star pasta or small ziti pasta, as usual, I kept the soup as was, brought it to the boil.
As it´s easier for kids to eat soup out of a mug rather than a bowl, right before serving, I added about a TBS of cous cous to their mugs, then poured the boiling soup over that. By the time they were ready to eat their soup, the cous cous was cooked, and the soup was cooled enough to not burn them.
------
Normally, I´d add pasta when making the minestrone the first day. Then when making the ribolitto---would just tear up homemade bread into each mug or bowl, then pour over the boiling soup.
The cous cous is an easy, tasty alternative when rushed!
Ribollito, is leftover minestrone served over bread. Tonight was rushed, so instead served it over couscous.
The general recipe for ribollito is seasonal veggies on hand for a minestrone. Tonight´s was made the other day with what I had to hand:
I soaked pink and red beans overnight in 3 times as much water as beans. The, next day boiled the beans with minced onions, fresh and dried herbs (basil, oregano, thyme, chervil, lemon mint), flaked salt and black pepper, a few slices of bacon, a slice of ham, 3 carrots which I roughly minced, a few potatoes first roughly cut into pieces, and more water. About an hour before serving tonight, I added arugula, chard, and kale, then simmered that down.
Again, as I was rushed, instead of adding pasta, such as tiny star pasta or small ziti pasta, as usual, I kept the soup as was, brought it to the boil.
As it´s easier for kids to eat soup out of a mug rather than a bowl, right before serving, I added about a TBS of cous cous to their mugs, then poured the boiling soup over that. By the time they were ready to eat their soup, the cous cous was cooked, and the soup was cooled enough to not burn them.
------
Normally, I´d add pasta when making the minestrone the first day. Then when making the ribolitto---would just tear up homemade bread into each mug or bowl, then pour over the boiling soup.
The cous cous is an easy, tasty alternative when rushed!
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