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.
During Easter my daughters spend a few days in Melbourne with their Langford Grandparents and their Aunty Hazel. Hazel is a great cook, without exception. Hazel sent the girls back on the plane with a container of chocolate ice cream that she had made. It was Awesome!!! So light and moussy and chocolately.
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!
Catch you all later, S