You'll be surprised by how easy it is to make ricotta cheese at home. It requires 2 ingredients; milk and vinegar and just a little time to make. Ricotta cheese is delicious on its own but can be used in many recipes like pasta, lasagna and many types of dessert.
Ingredients:
Makes about 300 grams of ricotta cheese
- 2 liters of whole milk.
- 6 tbsp vinegar( I used rice vinegar)
Time required:
- 30 mins in total
Method:
Pour the milk in a large pot over medium heat, you can also add a tablespoon of sugar if you like your ricotta sweet, when you see bubbles forming on the edges of the pot (right before the milk comes to a boil), add your vinegar and stir through until the milk starts clotting, keep on stirring and then turn the heat off. Place cheese cloth over a large bowl and pour the liquid through it (feel free to use a sieve if you do not have a cheese cloth), squeeze the excess liquid out of your cheese. If you like your ricotta salty, add some salt according to your preference, mix through and store in an airtight container. I like to add salt to my ricotta, and serve it with some zaatar and olives.
This recipe could be one of the tastiest and most effortless desserts you will ever come across. The flavor of the berries in the ice cream goes so well with the chocolate ganache covering the cake, making a delicious, refreshing dessert. Since the main ingredient of this dessert is ice cream, it needs to stay in the freezer overnight or for 6-8 hours prior to serving. But it is perfect to make head of time as it can be stored in the freezer for a long time.
Serves:
6-8 people
Preparation time:
25 minutes.
Ingredients:
- 1 liter tub of vanilla ice cream or your favorite fruity ice cream flavor.
- 1 cup frozen mixed berries.
- 1/2 cup fresh berries.
- 1/2 cup double cream.
- 1 cup dark chocolate.
-2 tbsp blackberry jam (or any other berry jam)
- Few mint leaves to garnish
-You will also need a cake/loaf tin (i used a heart shaped cake tin), as well as some cling film.
Method:
Leave your ice cream tub outside for 15 minutes, or until it becomes softer and easy to work with, mix your frozen berries with the jam, then line your tin with cling film , note that your cling film must be long enough to overlay the ice cream when you want to put it back into the freezer. And then start scooping out some ice cream, level it out, add some of the berry jam mixture, and repeat to create layers, make sure that the last layer is ice cream layer. When you are done, cover the ice cream with the cling film and leave it in the freezer for 6-8 hours or overnight.
Before serving, make your chocolate ganache by placing the double cream in a sauce pan over low heat, before the cream boils, put in your dark chocolate and turn off the heat, mix the dark chocolate through until its well combined. Take your ice cream out of the freezer, peel off the cling film and place your ice cream onto your serving plate, pour your chocolate ganache on top and before it sets, arrange your fresh berries on top, chop up your mint leaves and use them as a garnish. Heat your knife to be able to cut into the dessert, and finally, enjoy your dessert!
This is dish is so delicious and filling, it makes a perfect week night dinner as it is very easy to make and requires just a little effort.
Serves:
4-6 people
Preparation time:
- 10 minutes.
cooking time:
- 4.5 hours.
Ingredients needed to make the stew:
- 2 carrots, chopped up.
- 4 potatoes, cut into quarters.
- 2 whole unpeeled shallot onions.
- T bone beef, about 1 kg.
- 2 cups beef stock.
- A few stalks of rosemary.
- 2 whole unpeeled cloves of garlic.
- salt and pepper.
- a pinch of nutmeg.
- 1 tsp butter.
-1 tsp olive oil.
Ingredients needed to make the bulgur:
- 2 cups coarse bulgur.
- 3.5 cups water.
- 2 tbsp salt (or as desired)
- 1/2 tsp turmeric.
-2 tbsp vegetable oil.
method:
In a hot skillet, heat up the butter and the olive oil, and place the t-bone in the skillet and keep on flipping it repeatedly until it turns golden brown (around 30 minutes). Place the rest of the ingredients in the slow cooker and cover it with aluminium foil, and place the lid on top to trap the heat. Set your slow cooker on auto and leave it for 4 hours.
About an hour prior to serving, soak the bulgur in warm water for 30 minutes, and put it in a large pot on medium heat along with the rest of the ingredients. Cover and leave until all of the water is absorbed, stir through and turn the heat to low until it is fully cooked (about 30 minutes).
Put the bulgur on a large plate, add the beef and vegetables on top, and some of the liquid from the stew, garnish with a stalk of rosemary and serve.
