cellomusette: (Default)
from Moosewood, again.
this time: Gingered Carrot Soup.

I kept this recipe exactly the same as the book, except I minced the ginger and I added one extra tablespoon of it. it was spicy, delicious and soothing; and quite a bit tastier the second and third day.
cellomusette: (cherry peekaboo)
Today's reason: Ricotta Cake, topped with Berry sauce.

I was in charge of dessert for this week's Sunday dinner, and I made an Italian-style cheesecake. The base is made from ricotta and cottage cheese (both were lowfat!), eggs, sugar and a small amount of flour, and is flavored with vanilla and almond extracts, lemon juice and lemon rind. You whip everything together in a food processor, bake in a springform pan, and it comes out tasting delicious and sophistocated. For the berry sauce, I defrosted blackberries, cherries and strawberries, and pureed them with a bit of sugar and lemon juice.

Everybody loved the dessert and came back for seconds. I only made 2/3 of a recipe, so four of us finished it off with very reasonable servings. Yum! I will DEFINITELY be making this dessert again.

July 2017

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