LET THEM EAT CHEESE

Today the Rock  milked the cow and I had 8 litres  of milk to play with. I decided to make mozzarella but maybe because the rennet was old or Im a crap Cheese  maker all I got was a pasty cross between ricotta and quark. But i was not to be shamed. I found this recipe for Ricotta cakes They are a cross between a Sally Lunn and a scone. light tasty and rich. I added some currants and choc bits for interest. I wont ice them as they are sweet enough.

Ingredients below.  heat oven to 180 deg  cream butter and sugar add eggs and ricotta and vanilla the add dry ingredients and mix  lightly . drop on tray and back for about 15 mins. They are really yum

 

• 2 cups (400g) white sugar
• 250g butter, softened
• 425g ricotta cheese
• cup of currants and cup of choco drops
• 2 teaspoons vanilla essence
• 2 eggs

• 4 cups (500g) plain flour
• 2 tablespoons baking powder
• 1 teaspoon salt
• 1 1/2 cups (180g) icing sugar
• 3 tablespoons milk

anzac biscuits

1 cup (150g) plain flour
2/3 cup (90g) rolled oats and 1/3 or whole grain oats
1 cup (85g) desiccated coconut
3/4 cup (155g) dark cane sugar
130g butter
3 tablespoons treacle
1 teaspoon bicarbonate of soda
2 tablespoons water

put water treacle and butter in pot and boil.

add to sifted dry ingredients 

roll into small balls press flat with a fork  and cook  on a sheet of baking paper on a tray for 15 mins in a mod  160 deg oven

 

 

 

FIRST KILL THE CHOOK

We killed five chooks over the weekend and mentioned in a previous blog that I made pate from the liver. A few people have asked for the recipe

First kill your chooks and save the livers. I ended up with about 150gms of livers and be warned my recipes are never that accurate.

So ingredients are

150 gms of livers.

2 medium flat mushrooms

1 rasher of dry streaky bacon

3 spring onions

I large clove of garlic

About a tablespoon of chopped fresh thyme

and the same of parsley

sour cream

Salt

Pepper

a slice of vogels

A glug ofPort ( in the pot!!) ( must be good stuff ) ours was Seven Hills from the Clare Valley in South Australia still lovingly made today by some priests.

And a splash of cointreau.

General navigation

Sweat the onions, garlic and mushrooms in butter, in fact swim them in butter.

Then chop up the livers and turn up the heat a bit ( we have gas) and cook for a few minutes. then get a tablespoon of butter and shine up to a sticky sauce in the pot.

Then take off the heat - let it cool down a bit, slosh in the port, and cointreau

Add the herbs and the bread

Add about two tablespoons of sour cream.

Salt and pepper to taste - I was heavy on the pepper, light on the salt.

Taste again and alter to suit.

put in the blender and blend to a smooth paste. You can pour melted butter on top - make it look a little bit fancy.

Scrape out into a suitable dish and refrigerate. Disguise heavily in the fridge otherwise everyone will eat it.

Beware its loaded with cholestrol.

We decided on the lightish but lovely Morton Estate Stone Creek Marlborough Pinot 2006. Cherries and and softish tannins mingled with the rich earthiness of the pate.

Enjoy..

update : thanks anon. Yip the original recipe i bastardised did indeed have a slice of bread in it!