My love of cheese is well-documented to those who know me in real life. Give me a glass of wine, a plate of cheese and you will have my gratitude for life.
I particularly love strong cheeses like ripe bries and bitey cheddars but just recently I have a newfound respect for ricotta. This versatile soft cheese can be used for sweet and savoury dishes. It lends itself to being baked in a cake, oven-baked as a savoury side dish, added to frittatas, stirred through pastas… Continue reading
I blog almost nothing but sweet things but truth be told I do not have a sweet tooth. I crave savoury things, with a specific nod to the cheese family. Give me brie or give me death.
Many of my fav desserts – which I daren’t make lest I scoff the lot – have a cheese element: tiramisu, baked cheesecake, red velvet cake with cream cheese frosting, cheese platter…
I have new cheese-esque addition to the top dessert list after recently baking this incredibly easy and delicious ricotta and honey tart. Continue reading
I’m not one to blow my trumpet but this is probably the best cake I’ve ever made. Considering I am somewhat addicted to baking this is a big call. As always Donna Hay has produced a recipe that results in a gorgeous, melt-in-the-mouth baked cheesecake that is tart yet sweet at the same time. Not cloyingly sweet, just perfect sweet. Continue reading
