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 read more...

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...
Delectable!
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 

know!

Bon Appetit!

xoxo

My First ACEO!

Ok, where has August gone?

We are in back to school mode, but I want 

to stretch out summer just a wee bit, don't you?

I will be posting on all of the goodies 

we saw (and ate) at the State Fair very soon...

(here's a little preview)

a gorgeous cream draft horse named "Prince"

Today, though, I would love to share a beautiful work of art by the wondrous Anne of A Little Fur in the Paint .

Anne is a master water color artist and clay sculptor....

"Tea With the Earl"

 amazing fairy house

 one of a series of "Gourdfolk"





Anne also paints the most delightful and gorgeous ACEOs, and I was thrilled to find out that I won her latest Ebay auction...
ACEO stands for "art card editions and originals"...
please click here to read more about them.
This is a wee little gem of a painting...it fits in the palm of one's hand...

The colors and details are spectacular, 
and the subject matter is especially dear to me...

One of Anne's adorable kitties, Tallulah, 
served as the inspiration for this painting...

 

She is assisting little "Rita" with her watercolor...so darling!!

 

Love the detail...

Thank you, dear Anne! I am very honored to start off my ACEO collection with one of your magical and whimsical creations...

You can visit Anne 
(one of the kindest blog friends you will ever meet)  
here .
If you are interested in taking a peek at her Ebay ACEO page, 
it can be found here.

Wishing everyone a beautiful and happy weekend!

 

 

"In the sweetness of friendship let there be laughter, 
and sharing of pleasures. 
For in the dew of little things the heart finds its morning and is refreshed."

Khalil Gibran 

 

Cook Up With Dzintra!

Summer seems to be whizzing by, but for our friends in the S.H., a fresh, new Spring is right around the corner....

Dear Dzintra, in Australia, has a luscious new Donna Hay cook up...
do take a look!

We are cooking from the Fall issue...

Of course, the recipes are all cozy and rich...
 I decided to go outside of my comfort zone 
and try my hand at cooking polenta...
Have you ever cooked it? Do you love it? 
I will say, this is a time sensitive dish! If you want to retain the creaminess, you must eat it immediately, for polenta solidifies quickly.
The recipe called for luscious sauteed portobello mushrooms, as well as bagna cauda. I figured that even if I messed up with the polenta, the latter two components would save the day.

:)

 
 Polenta with Bagna Cauda and Mushrooms



It was yummy, creamy, garlicky, and totally satisfying...


And for dessert:

Dark Chocolate Peanut Butter Cups

 (seems as if I had a color theme going!)



I went a bit too thick with the chocolate...just need to keep that in mind for next time!

Yum. So easy to make.
 Store bought can't compare... 


What have you been cooking up lately?


Wishing you all a beautiful week!!!
xoxo