Wednesday, September 18, 2013

Cook-Up with Donna Hay and Dzintra!

A Happy September to you, mes amis!

I was planning to share some fun photos from various fairs we attended in August, and I will...but I did not want to put off the latest Donna Hay cook-up, especially since Dzintra
has hers up right now!
Dzintra, dear, you are so talented!
Her styling is very beautiful...everything looks incredibly delicious.

Here is a link to the Donna Hay website
in case you would like to

We are cooking from the June/July 2013 issue...

This month, I prepared the "Spicy Tomato, Chicken, and Bean Soup with Toasted Tortillas"

(please let me know if you'd like any of the recipes)


It was very simple to make...I was trying to figure out where the "spicy" came in. Other than garlic, there really was not much in the recipe to add heat...and I like my south-of-the-border dishes SPICY.... ;)
Sooo...I cheated a bit...added some taco seasoning that I had in the pantry, as well as some green tabasco sauce...perfect.
If you see little olives in the soup, that was my "Russian" touch...

This issue featured a gorgeous collection of flourless cakes...
The "Lemon, Almond, and Ricotta Cake" contains some of my favorite ingredients...

It came out moist (lots of ricotta) and lemony...
with the perfect touch of almond...

The recipe does not mention refrigerating the cake, but I would highly recommend doing so. It is much like a cheesecake, and needs to firm up and chill a bit for the best texture/flavor.

Update: I MUST include the recipe...really, this is one of the most delicious desserts I have ever had...

Lemon, Ricotta, and Almond Cake
adapted from Donna Hay magazine

 (I mixed everything by hand...
so you don't need an electric mixer to get beautiful results with this one.)

*1 stick of softened unsalted butter

*1 cup cane sugar

*1 T. vanilla extract

*1/4 cup finely grated lemon zest (yellow rind only, no pith)

*4 eggs, separated, room temperature

*2 cups almond meal (Trader Joe's works great)

*1 1/2 cups of ricotta cheese

*flaked almonds (they go on top of the cake...I got mine at Trader Joe's)

*optional powdered sugar for dusting 

1. Preheat oven to 350F 

2.  Butter a nine inch spring form pan.

3. Mix the butter, vanilla, and lemon rind until fluffy.

4. Add the egg yolks until well combined.

5. Add the almond meal and sugar, and mix well.

6. Whisk the egg whites until stiff peaks form.

7. Fold in the egg whites and ricotta into the other batter. Mix well, but gently.
(I also added some tiny chocolate chips to the batter)

8. Pour the batter into the pan, and either sprinkle or decorate the top with the almond slices. 

This is an important step, because you will get that toasted goodness and crunch.

9. Bake at 350 F for about 50 minutes, or until the cake is firm to the touch.

10. Cool completely. This cake tastes best out of the refrigerator. I would recommend chilling it for several hours or overnight.
Sprinkle with powdered sugar...and serve!

Moist...light...and rich at the same time...
Please let me know if you make this, and how you like it!


Thank you once again, dear Dzintra, this was so much fun! If anyone would like to join the cook-up, just let Dzintra 

Bon Appetit!


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