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"Cooking, in effect, took part of the work of chewing and digestion and performed it for us outside of the body, using outside sources of energy. Also, since cooking detoxifies many potential sources of food, the new technology cracked open a treasure trove of calories unavailable to other animals. Freed from the necessity of spending our days gathering large quantities of raw food and then chewing (and chewing) it, humans could now devote their time, and their metabolic resources, to other purposes, like creating a culture."

Michael Pollan

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Entries in ricotta (2)

Monday
Apr272015

Cheese and Chard Triangles

DateMonday, April 27, 2015 at 10:25PM

On Friday I did my second demo at the Natoora shop in Turnham Green. I made loquat chutney, which we served with pappadums and naan bread, and these cheese and chard triangles. They were both very well received; a couple of people even asked if they could buy some, nice!

I deliberated a while over what to call these. In Australia I would have called them ‘pasties’ without a doubt, but in the UK that implies something Cornish and stodgy with a short and lardy pastry. Delicious, but not quite what I mean.

In Australia spinach and cheese pasties are almost as ubiquitous as meat pies. They are usually made with puff pastry and stuffed with spinach and cheddar or ricotta. My cheese and chard triangles are more like Turkish börek, since I use feta, as well as ricotta, and add dill and mint to the mix. I also tend to use filo pastry, though ready-made puff is a great cheat if you are short on time.

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AuthorVix | Comment3 Comments |
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Friday
Apr032015

Torta Pasqualina (Italian Easter pie)

DateFriday, April 3, 2015 at 12:36PM

Happy Easter everyone! For once I am doing absolutely nothing at Easter and I am loving it. Oh the joy of a lack of commitments and plans. But it means I have absolutely no excuse this year not to cook and post something in the spirit of the holiday.

I searched the internet for Easter dishes from around the world. I liked the look of this one most of all, since it contains one of my favourite combos: cheese and chard encased in pastry.

Torta Pasqualina means 'Easter pie' in Italian. This one comes from Liguria. Like most of the Easter recipes I looked at it contains a lot of eggs. Eggs are commonly associated with the Christian Easter tradition, a symbol of life and the resurrection.

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