If you’re trying to lose weight…I’m sorry…this is not the blog post for you 
But if you want to clog your arteries with fat and have a party in your mouth, keep on reading 
This is the quickest curry you’ll ever make and if you like tomato based curries then you’ll be in heaven…I swear
What can I say that would make you happy to make and eat paneer? Coz, seriously it looks like something the cat chucked up! Granted it looks awful, but when cooked into a matar paneer curry it’s fabulous. If you’re a vegetarian or cooking for vegetarians and are stumped at what to cook, then look no further because once you’ve breezed your way through making paneer you can whip up a matar paneer to serve….I swear you’ll have accrued mega brownie points.
The year before last I was shopping at a very upmarket deli and discovered labna…it was infused with garlic and rosemary sprigs…Seriously it was to die for! The price however, wasn’t to die for…unless of course you planned to starve for the rest of the week til next payday and eat only labna. It was $35 a kg…
But where there’s a will there’s a way…it’s very easy to make and a heck of a lot cheaper than buying.
Weeknights are busy at our house. We don’t always get the time to cook from scratch even though it’s my preference to do so. So we take shortcuts…that means instead of using home made meatballs i squeeze the meat out from Italian sausages from a good vendor (San Marino Meats, Central Markets) and use boutique bottled tomato sauce (Lucia’s Neopolitan sauce).
This recipe is a weekday staple in our home; it fills all the weekday criteria: quick, yummy, easy, nutritious!
This is the ricotta cheese I made with Jersey milk.
It was so easy pipping the cheese mixture into the cannelloni tubes.
I made sure to put a little sauce in the bottom of the dish so the cannelloni didn’t stick.
Here’s all the cannelloni covered in sauce.
I love buffalo mozzarella and get a few tubs each week. They are kept in the freezer so I always have some at hand for pizza and other dishes.
I put a baking paper cartouche over the food and tucked in the edges. This is done so that the steam does not escape and the moisture is kept in the food.
Finally foil is wrapped around the dish so that as little steam as possible can escape. I was so hungry by the time dinner was cooked, I forgot to take pictures. Everybody loved it and there is enough left over for lunches.
Here’s the final product of my night of cheese making…lovely firm, fresh ricotta cheese. I like the idea of being able to make it myself. I used rennet tablets but I also have a recipe that uses citric acid. I’ve used citric acid for preserving before and it leaves a less than pleasant taste in the produce. I’ll have a try of making ricotta with citric acid just to see how it turns out. I’ll be using this cheese to make spinach and ricotta cannellonni for Monday night’s dinner…YUM!
xx S
This is the ricotta cheese after it’s been heated and the salt and rennet has been added. I scooped out the curds and then put them in muslin to drain.
The look rather unappealing don’t they? They smelled really creamy though.
This is them draining on the kitchen table. I’ll let them drain overnight and then put the cheese into bowls covered with plastic wrap in the fridge. I’m going to make cannelloni with them. I’ll mix them with spinach and use them to stuff the pasta. It will probably be Monday nights dinner. I have some more full cream milk in the outside fridge and i’ll probably make mozzarella with that one.
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