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 
I love a good panna cotta…one that melts in your mouth. One that you don’t have to chew like rubber LOL This one fits my definition of a fabulously easy recipe to follow with great taste and texture to boot!
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.
I’ve decided that i need to make a great vanilla icream with scorched almonds but everytime i make these they get eaten before i get the ice cream made.
Here in Australia, it’s winter but even during winter I like ice cream. I just rug up when eating it! I made some chocolate ice cream the other day but I wasn’t happy with it. It set really hard and was icy when served. I’m careful to store my ice cream in air-tight containers. In fact i only store ice cream in glass loaf shaped containers so that there is no smell or taste residue from other food items.
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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