Not exactly the weather for the frozen desserts, but I promised for so long. It was quick, easy and tasted ten times better then ready made, but I still prefer a baked cheesecake. As a base I used this recipe but exchanged cream cheese to the ricotta. Overall I’m pleased with my first no-bake cheesecake. E helped a lot; I am not in the cooking mood lately at all. Even a basic salad is an effort to toss. May be it is the weather, may be the end of the term or may be a flu is trying to get me.
Successful experiment. Made dough slightly softer (more water, less flour) and tried different sauce on one of the pizzas. Works really well. Crust could do with more salt. Two usual toppings and a fruit one.
Apples and apricots are great friends in all sort of fillings, sprinkled with almond totally irresistible.
Overall am pleased with myself. Dough was made around 2pm so it had enough time to develop before dinner. To roll the bases and put the topping I can even on Friday evening after a swim. Thin crust at last! Room for improvement? Plenty.
I never expected that “collecting the recipes” would become such fun. Going like this I’ll need the separate foodie blog soon. Keeping the visual record, even for the short time brought quite a few surprises. I might develop this thought sometime later , or again, I might not. Anyway…
Roasted eggplant, roasted and skinned capsicum, goat cheese, garlic, parsley, basil for serving. Everything was pressed into the loaf tin and left overnight in the fridge.
Eggplant is something my kids wouldn’t eat. O well, more for us.
And in cross section