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Showing posts with label Lemons. Show all posts
Showing posts with label Lemons. Show all posts

Sunday, 28 October 2012

Baked Lemon Ricotta Cheesecake

Today I used the ricotta I made last night to make Baked Lemon Ricotta Cheesecake. It was awesome!!! I made four cheesecakes in tart tins.
 Here is the recipe: 

BASE
  • Melted butter
  • 1 cup of desiccated coconut
  • 1 cup of oats 
FILLING
  • 480g (2 cups) fresh ricotta
  • 110g (1/2 cup) caster sugar
  • 60ml (1/4 cup) thickened cream
  • 2 eggs
  • 2 tsp vanilla extract
  • 2 tbsp lemon curd 
  1.  To make the base combine butter, coconut and oats till pliable then line a cake tin or moulds to the thickness you want. 
  2. Place the ricotta, sugar, cream, eggs, lemon curd and vanilla extract in the bowl of a food processor and process until smooth. Pour into the prepared pan and smooth the surface with the back of a spoon
  3. Bake in a preheated oven for 40 minutes or until golden brown and just set. Remove from the oven and set aside for 30 minutes to cool slightly.
This tasted fantastic!! Highly recommended.

Sunday, 30 September 2012

Gardening in Adelaide

I want to start my vegetable garden up again. The only thing is, I have a black thumb.... My biggest problem though is that the lawnmower man keeps mowing over the vegies, so I am going to make a raised garden bed. That should hopefully fix the problem! How many of you have a raised garden bed? Does it make it easier for you to tend to the produce?

If you live in SA (South Australia) then these are the vegetable and fruits to plant now.


Vegetables: Beans, Beetroot, Broccoli, Brussel Sprouts, Cabbage, Carrot,Celery, Cucumber, Eggplant, Endive, Garlic, Leeks, Lettuce, Marrow, Melon, Parsnip, Potato, Pumpkin, Radish, Sweet Corn, Tomato, Zucchini.

Fruit: Citrus fruit, quinces, pomegranates.

Since October is so very close I will put up what else to plant. :D

Vegies: Beans, Capsicum, Peas,
Good luck with your gardens fellow growers :D If you have any tips for a self confessed black thumb I would be grateful to hear them!!

 

Saturday, 25 February 2012

Dark Grape Jam

Today I experimented with some dark grapes that I bought yesterday. I had seen recipes for grape jelly, but I wanted jam. So I hunted around and found a really good website called Apple & Spice. Here was a great recipe for grape jam. I changed it up a touch and it turned out fantastic!!

Here is my version of Apple & Spice's recipe.

Ingredients 
850g black grapes
1 lemon
1 Apple
1 tbsp water
650g caster sugar

Method
Cut the grapes in half and remove any seeds if necessary (every grape I had, had seeds) De-core and peel apple and finely chop into small pieces. *Save apple skin, core and lemon rind and put into freezer for another time. Place the grapes and apples into a large saucepan with the juice of the lemon and the tablespoon of water.
Heat the grapes gently with the lid on for 10 minutes until the juices have been released. Blend half the mixture to give jam a smoother appearence.
Take off the heat and then add the sugar. Stir until dissolved. Then replace the lid, leaving it slightly off to allow steam to escape.
Allow to simmer for 40-50 minutes until slightly reduced and syrupy.
Sterlise your jam jars.
Test the jam for setting by placing a small spoonful of the jam onto a saucer and place in the fridge for 5 minutes until cool. Then run a finger through the middle of jam and if it is ready it will ripple on either side. If it ripples, remove the jam from the heat, if its too runny, then continue heating for a further 10 minutes before repeating the test.
Take jam off the heat and let it rest for 15 minutes then ladle the jam into the jars. Be careful the jam will be extremely hot!
Leave the jars to cool before storing in a cool dark place. Refrigerate once opened.

This made for me 3 jars.

*Put rinds, cores and skins into a muslin bag and boil with low pectin fruit. This will give your jam an extra umph to set.



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