Base1/3 cup ground almonds (almond meal) ¾ cup plain flour ¼ cup caster sugar 90g chilled butter, chopped Filling330g cream cheese, softened 500g fresh ricotta 4 eggs 1 1/3 cups caster sugar 1 tablespoon grated lemon rind ¼ cup lemon juice ½ teaspoon vanilla extract 1½ tablespoons cornflour 1½ tablespoons water
Strawberries and raspberries, to decorate
1. Preheat oven to 150°C.
2. To make the base, place the ground almonds, flour, sugar and butter into a bowl. Rub mixture with your fingertips until it forms coarse crumbs.
3. Line the base of a 20cm spring form tin with non-stick baking paper. Place the base mixture in the tin and press gently with fingers until even and then smooth out with the back of a spoon. Bake for 15 minutes or until light golden, set aside.
4. To make the filling, place the cream cheese, ricotta, eggs, sugar, lemon rind, juice and vanilla in a food processor. Combine the cornflour and water until smooth and add to the cheese mixture. Process the mixture until smooth.
5. Grease the sides of the cake tin with a little butter and then pour the filling over the base. Tap lightly to remove any air bubbles. Bake for 1 hour. Turn the oven off and stand the cake in the oven for 1 hour, leaving the door closed. Refrigerate until cold and serve with fresh berries.
Amy Atlas gave a talk to a group of women (pictured above) in New York City the other day sharing her small business advice secrets. Amy posted what she shared on her blog, I thought the article was so good I didn’t want you to miss it.
Aren’t these flowers beautiful? My daughters friend gave them to her yesterday for her birthday. They are from MR LINCOLN in Gertrude Street Fitzroy, an eco-sound florist focusing on local produce, minimising waste and recycling cut offs into garden mulch.
I love the way they have wrapped the flowers in calico instead of paper. I also like their website design with the big typography and large pictures of flowers with vivid colour. Upon reflection I realised they were at the Finders Keepers Market at Docklands last March.
Gertrude Street is worth having a stroll down if you’re looking
for boutiques, great cafes and shops with a difference.
Welcome to May, thought I’d do a post about what’s in season this month so you know what’s best to cook.
Apples, Bananas, Grapefruit, Grapes, Kiwifruit, Watermelon, Figs, Lemon and Persimmons.
Beanshoots, Broccoli, Carrot, Cauliflower, Mushrooms, Potato, Pumpkin, Spring Onion and Turnip.
Here’s a recipe that includes two of the seasonal veg (good for weeknights)
Orecchiette with Broccoli & Cauliflower
200g (small head) broccoli, florets separated
200g (1/2 head) cauliflower, florets separated
50ml olive oil
1 large clove garlic, finely chopped
1 small red chilli, finely chopped
2-4 large anchovy fillets in oil
half a bunch flat-leaf parsley, chopped
Sea salt and freshly ground pepper
300g orecchiette pasta
parmesan, to serve
extra virgin olive oil, to serve
Bring a saucepan of water to the boil and add broccoli and cauliflower. Cook for 6-8 minutes, or until tender. Drain, setting aside a third of a cup of the cooking liquid.
Heat olive oil in a large frying pan over medium heat. Add garlic, chilli and anchovies. Cook, mashing the anchovies with the back of your wooden spoon as they heat, but don’t allow the garlic to brown. Add broccoli and cauliflower mashing some of the florets with the back of a spoon (you want a mixture of mashed and whole vegetables). When the broccoli and cauliflower have heated through, add half the parsley and the reserved cooking liquid. Bring mixture to the boil and season with salt and pepper. Remove pan from heat and set aside.
Bring a saucepan of salted water to the boil and add orecchiette. Cook until al dente, then drain.
Return sauce to heat and toss in pasta, heat through. Stir in parmesan and remaining parsley. Add a little water if the sauce is too thick. Spoon into large, heated pasta bowls, then drizzle with extra virgin olive oil to serve.