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                         I’m an avid cookbook collector, Don’t cook much with these 🙂 just like reading them and imagining the wonderful table settings, there is something so elegant about white table settings with props, flowers , clean and crisp, especially the outdoor ones. Unfortunately I’m prone to laziness and not at all a fan of setting this up, let alone cleaning them afterwards. So in short I try out one or 2 recipes from each book, some stick like the 5 min Artisan bread ( of which I’m an avid fan ) mostly because it takes exactly 5 minutes. The rest I read and discard or forget.
My latest acquisition has been ‘Fresh and Light’ by Donna Hay, It’s a fabulous book, with fresh, easy great recipes if one is inclined towards cooking. I love this Ricotta cheesecake slice thing and made it quite a few times, especially since we have an abundance of berries and fruit. We live surrounded by farms and am up to my eyeballs with fruit.

                    Top this slice with fruit , some honey and that’s that. We get some excellent rose honey in our nearby farm and that is the perfect topping to this. I exchanged the vanilla for cardamom, also added lime/lemon zest , just because summer means lemons to me. ( mostly it means mojitos 🙂  ) I also substituted Rice flour with cream of wheat/ Rava / even baking flour. I have a pathological dislike to rice flour and hence don’t stock it ( don’t know why)

This is easy peasy and can be blended in any good old blender in a blink of an eye.

Ingredients:

  • 1 and 2/3 cups ricotta cheese
  • 1/2 cup ( 4 ounces) cream cheese
  • 2 eggs
  • 1 lemon, juice and zest
  • some cardamom powder
  • 1 tablespoon semolina / Rava/ all-purpose flour
  • 1/2 cup sugar – we use raw
  • Juice of 1 lemon
  • Mixed fresh berries/ stone fruit /anything
  • 1 spoon honey ( optional)

Method:

Preheat the oven to 325F. Line a 9 X 9 baking dish.
In a food processor / blender , blend the ricotta, cream cheese, eggs, lemon juice, cardamom, semolina and sugar and process until smooth. Mix in the lemon zest.
Spread the mixture in the pan, bake for 20 / 25 minutes or until firm. Remove from the oven , cool a bit and then refrigerate

Top with berries, honey or both and enjoy.

  • This looks beautiful if sliced, topped and displayed with style and panache and is excellent for parties
  • We however slice, drizzle honey and top with fruits and eat it out of the baking pan. Efficient and less dishes to wash 🙂
  • R, My excellent chef friend says we could substitute the cream cheese to the low-fat type, in an effort to count calories. but then again how does one slice matter eh.
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