Artichoke Pie (Anginaropita) Recipe
| Greek
Type: Artichoke Pie (Anginaropita) Free Cooking Recipe - Greek It's ok! Ingredients / Directions # 4-5 spring onionsfinely chopped# 6 artichokeshearts only# 6 tablespoons dillfinely chopped# 3 eggs# 1 teacup(s) of olive oil# 1 teacup(s) of milk# salt and pepper# 1 teacup(s) of grated
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toffee apples and bananas
| General Recipes
Cooking receipe to make toffee apples and bananas under category General Recipes. You may find some video clips related to this receipe below.toffee apples and bananaschinesenorthern region2 large firm apples2 firm bananas25g cornflour25g plain flour1 large egg1 teaspoon sesame oil300ml groundnut oi
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Dinner Menu
| Everyday Recipes
Cooking receipe to make Dinner Menu under category Everyday Recipes. You may find some video clips related to this receipe below.For starters: (appetizer)Marinated Mushrooms----------------------------3/4 c. salad oil1/4 c. olive oil1/2 c. lemon juice2 chopped green onions1 clove of fresh garlic, mi
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Cheese Salad Recipe
| Salad
Type: Cheese Salad Free Cooking Recipe - Salad No other! Ingredients / Directions 1/2 c Mayonnaise 1/2 lb Cheese; grated Celery salt Pepper to taste 12 Capers Lettuce Mix mayonnaise and cheese with seasonings. Form into balls with butter paddles or 2 spoons. Serve on lettuce leav
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Cooking receipe to make ricotta info under category General Recipes. You may find some video clips related to this receipe below.
ricotta info
river cafe
A soft white cheese made from whey. Must be eaten absolutely fresh. Used in savoury stuffings and sweet fillings. Lowfat curd cheese makes a good substitute.
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Ricotta is a fresh white cheese made from whey and it should be soft creamy and sweettasting. Because of its fresh character it should be used quickly as it is extremely perishable and acquires a sour taste and a yellow colour when old. It is extremely useful in stuffings in sweets or served with fruit.
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Ricotta is a fresh cheese mace from the recooked whey of milk separated for cheesemaking (usually Pecorino or mozzarella).
It is actually a byproduct of cheese not really a cheese in itself. It can be made from buflfalos cows or sheeps milk; a goats milk ricotta is made at Parma. The curds are shaped in traditional baskets. All varieties only last for two to four days.
Piedmontese ricotta is made from cows milk and is very creamy. It is usually eaten with sugar. Ricotta Romana is made with sheeps milk. Ricotta salata is Sicilian salted and dried in the sun. Ricotta di bufala the most rare and delicate of all comes from Naples and we have it flown in especially. We serve it with honey. It is equally good with extra virgin olive oil and a rocket salad.
Cows milk ricotta made in England is widely available.
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