Wednesday, November 24, 2010

Smoked Salmon Spaghetti


Ingredients (serves 4)

350g dried spaghetti pasta

2 tablespoons  extra-virgin olive oil

2 teaspoons finely grated lemon rind

1/4 cup lemon juice

2 tablespoons baby capers, drained

100g baby rocket

220g smoked salmon, chopped






Cook pasta in a saucepan of boiling, salted water, following packet directions, until tender. Drain, reserving 2 tablespoons cooking liquid. Return pasta to pan.

Add reserved cooking liquid, oil, lemon rind, lemon juice, capers, rocket and salmon to pasta. Season with pepper.

Cook, tossing, over low heat for 1 to 2 minutes or until heated through and rocket just starts to wilt. Serve.



Saturday, November 13, 2010

RICOTTA….Foody Friday



Baked Ricotta Cheesecake


Prep: 15 mins Cook: 2 hours

Serves: 8

For best results, do not substitute any ingredients with low-fat



250g cream cheese, softened

500g ricotta

1 1/2 cups (375g) white sugar

4 eggs

1 tablespoon lemon juice

1 teaspoon vanilla essence

3 tablespoons cornflour

3 tablespoons flour

125g butter, melted and cooled

500g sour cream





Preheat oven to 180 degrees C. Lightly grease a spring form pan.


Mix the cream cheese and ricotta together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornflour, flour and butter. Add the sour cream last and stir. Pour the mixture into the prepared spring form pan.


Bake in the preheated oven 1 hour; turn oven off and leave in oven 1 hour more. Allow to cool completely in refrigerator before serving.





Served with a scoop of creamy vanilla ice cream

Verdict ……..moreish