JenWhat I really wanted to make this week was a recipe for "Italian Love Cake", given to me by a client, from a neighbor, who is famous for her desserts. Unfortunately I got really sick this week and just wasn't up for it. Below is the recipe in case anyone is interested. I still plan on trying out the recipe, just not in time for this challenge. My husband did something really nice for me though earlier this week - he made a lasagna! :) It was part of my Mother's Day gift, a bit belated since the actual weekend was so busy. And I have no idea what recipe he used. I know the sauce was made from scratch (nice job, hubby!), included green peppers, and he didn't use egg with the ricotta (weird, to me). The lasagna was good, and very much appreciated. AmyLast week I received a couple of packages from Gigi. Contained within were a multitude or plethora of cookbooks. They were mostly vegetarian. This got me all "hot damn" excited because I almost always have food stuff on hand for vegetarian dishes. I found a recipe involving ricotta. Not 10 minutes later the Saturday Bites email. arrived....ricotta. Perfectly providential! To me this recipe could substitute Nutella in some cases. Far less sugar and healthy-ish. Too simple to make. I did put some on toast along with a sliced banana and called it breakfast. But for the blog it was used as a very light dessert. It works well with both dried and fresh fruit. Fresh fruit suggestions are grapes, pineapple, oranges and kiwi. It went very nicely with banana. Perhaps with a little more cinnamon it might work well with apples. Either way, prepare to be amazed! NikitaWow! I had no idea you could use Ricotta in so many different recipes from savory to sweet. I was leaning towards a lasagna this week, but Matt offered to make his spaghetti (and he makes the BEST spaghetti!). I don't care to eat pasta two times in one week - you know, watching my figure. ;-) So instead of lasagna, I found these Lemon Ricotta Muffins for breakfast. The ricotta made these muffins light and fluffy and not overly sweet. I drizzled them with a lemon glaze made from powered sugar and lemon juice, so you get some sweet and tart on the crown. You can't see it here, but I also sprinkled them with lemon zest. A magical burst of zing in your mouth! Georgia So this week when I saw Jen's challenge I really wanted to step out and do something different. I normally associate ricotta with lasagna, And there's nothing wrong with that. Heck I like a good lasagna. Just look at the one Jen's husband made. I was so thrilled when I found this recipe. For a couple of reasons.. First.. Cake.. Second it fulfilled the ricotta challenge, third it's flour-less (always looking for new recipes for my friend who can't have gluten). Fourth.. Well cake Because it's made with almond meal and not almond flour the cake had a very grainy texture. So if you are looking for a smooth sponge you will be a little disappointed. Once you get past the texture you'll notice it has a terrific flavor. The combo of the almond meal, lemon and ricotta.. Subtle.. Very pleasing to the palette What do you know! We all had a sweet tooth this week, and Ricotta was the star of the show! By the way- from one wife to others, you never say "No" when the hubs wants to cook. We all deserve a little pampering! See you next week when we all bring a dish to the table from our hometown!
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