November 3rd, 2007 by alice
Tags: Dessert, Lasagna
INGREDIENTS
- 16ounceslasagna noodles, 12 pieces
- 4cupsricotta cheese
- 1cupsugar, divided
- 8kiwi fruits, peeled
- 4cupsstrawberries, washed and trimmed, 8 reserved for garnishing
- 4cupsblackberries, washed
- 1/2cuptoasted sliced almonds
- mint sprigs, to garnish
DIRECTIONS
- Cook the pasta according to package directions. Rinse, drain and set aside.
- In a medium bowl, stir together the ricotta cheese and 1/2 cup sugar. Set aside.
- In the food processor, puree 4 kiwis with 2 tablespoons sugar. Transfer the puree to a bowl and set it aside. Rinse the processor bowl.
- In the processor, puree half the strawberries with 2 tablespoons sugar. Strain the puree into a bowl and set it aside. Rinse the processor bowl.
- In the processor, puree half the blackberries with 2 tablespoons sugar. Strain the puree and set it aside.
- Slice the kiwis into 1/4-inch thick rounds. Slice the strawberries into 1/8-inch thick pieces. Slice the blackberries in half.
- Reserve 1/4 cup of each of the purees to use as a garnish when serving.
- To assemble the lasagne, first cover the bottom of a 9-inch-by-13-inch glass baking pan with 3 pieces of pasta.
- Spoon 1/3 of the ricotta on top and spread it evenly.
- Pour the kiwi puree over the cheese and arrange the kiwi slices on the puree.
- Lay on 3 more pieces of pasta and cover with 1/2 the remaining cheese.
- Pour the strawberry puree over the cheese and sprinkle with sliced strawberries.
- Lay on 3 more pieces of pasta and cover with the remaining cheese.
- Pour the blackberries puree over the cheese and sprinkle with blackberries.
- Top with a final layer of pasta.
- Cover tightly with plastic and refrigerate overnight.
- Just before serving, sprinkle the lasagne with the remaining 2 tablespoons sugar and with the toasted almonds. Cut into 8 rectangles and use a spatula to set the pieces on dessert plates. Decorate the plates with dots of reserved purees. Garnish each piece of lasagne with a strawberry and a sprig of mint.
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November 3rd, 2007 by alice
Tags: Cannolis, Killer
INGREDIENTS
- 2cupscanola oil
- 8flour tortillas
- 2tablespoonscinnamon
- 1/3cupraw sugar
- 1-2cup meltedchocolate
- 1cup your favoritenuts, very finely diced
- 1cupricotta cheese
- 1cuppeach jam, the kind that has fruit pieces in it
DIRECTIONS
- Heat oil, moderately hot, about 190c.
- Roll up tortillas loosely and fasten with a wooden toothpick to create a shell, form so hollow in centre (like a brandy snap) then fry a few at a time until they are golden brown.
- Mix cinnamon and sugar.
- Mix together ricotta and jam.
- While shells are still warm roll in cinnamon sugar , holding one of the ends, dip in melted chocolate and roll in finely diced nut pieces.
- Fill the cannolis with the ricotta jam mixture.
- These are best filled with a pastry bag. But a table knife, heaped with mixture and slid in will work.
- Dip and roll the other end in chocolate and nuts.
- Add you favorite topping.
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November 3rd, 2007 by alice
Tags: Breton, Fish, Soup
INGREDIENTS
- 2lbshalibutor mackerelsor turbot
- 4leeks
- 1lbnew potatoes
- 4tomatoes
- 1celery heart
- 1/2teaspoonsalt
- 1/2teaspoonwhite pepper
- 1sprigthyme
- bay leaves
- 1tablespoon choppedparsley
- 1quartwater
- 1egg yolk
- 2tablespoonscream
DIRECTIONS
- Wash the leeks thoroughly, and cut the whites only into 1″ rounds.
- Peel the potatoes, and cut them into chunks to fit a soup spoon.
- Skin the tomatoes, and deseed them.
- Dice the celery heart into small pieces.
- Put the above ingredients into a soup pan with 1 quart of water.Add the salt, pepper, thyme, and bay leaf.
- Bring to the boil, then simmer for 25 minutes.
- Discard the thyme and the bay leaf.
- Clean the fish, skin it and fillet it carefully.Cut into chunks.
- Add the fish to the vegetables and broth, and simmer this over very low heat for 15 minutes.
- Beat the egg yolk with the cream in a bowl.
- Add some of the broth to this, mix it around, and put the whole lot into the soup pan.
- Keep over very low heat, and stir until the broth thickens somewhat.
- Don’t boil it!
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November 3rd, 2007 by alice
Tags: Celtic, Champ, Cookery
INGREDIENTS
- 2lbs hotmashed potatoes
- 1/2lbspring onions
- 1/4pint boilingmilk
- 4ounces meltedbutter
- 1/2teaspoonsalt
- 1/2teaspoonwhite pepper
DIRECTIONS
- Chop the onions small, both the green and the white parts, and cook them in the milk until soft.
- Drain, but don’t throw away the milk.
- Beat the spring onions into the hot mashed potato.
- Add salt and pepper.
- Gradually add enough milk, and beat it in to give it a smooth consistency.
- Serve a helping on each person’s warmed plate, and make a well in the middle to receive melted butter.
- To eat it, take a forkful of the potato, and dip it into the butter well.
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November 3rd, 2007 by alice
Tags: Matafans, Savoyardes
INGREDIENTS
- 5ouncesflour
- 5eggs
- 1tablespooneau de vieor schnapps
- 1/2teaspoonsalt
- 1tablespoonoil
DIRECTIONS
- In a large bowl, pour the flour, then break the eggs in, one by one, incorporating each one into flour.
- Beat this mixture, adding a little water just so that the batter has a cake sort of consistency. Add the salt.Add the eau-de-vie or schnapps.
- The consistency should be somewhat thick.
- Heat a wide fry pan to a medium-high heat. Heat the oil in the pan.When it is quite hot, pour a ladleful of the batter onto the pan.
- It will be ready to turn when the edges are browned and the center isn’t runny.Turn the crepe and cook just a little longer.
- Repeat with remaining batter.
- If eaten at lunch, have with a salad and sliced meat.
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