Not too little, not too much

Oregano Ricotta Knots and more awards 11/23/2010

Filed under: Awards,Baking,Breads,Cheese — Roxana GreenGirl {A little bit of everything} @ 23:35
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I know, I said I’m not going to post any recipe by Thanksgiving but I have some recipes I didn’t have time to write about when I made them and if I don’t post know I have the feeling I’m not going to do it soon. Plus, I still have to give the Lovely Blog Award to 30 more bloggers.

Today I’m going to share with you a Oregano Ricotta Knots recipe. Those of you who don’t like baking will say : ahhhh, another baking recipe but this is an easy one, actually I rarely do hard ones (I’m afraid of failure).

The ricotta cheese makes the knots stay moist even after 2-3 days, but for best results serve them warm to appreciate the oregano flavor.

Let’s start baking.

Gather on your working bench

4 cups all-purpose flour

1 package dry yeast

~ 1 1/2 cup warm milk

1/4 cup ricotta cheese

2-3 tsp dry oregano

2 tbsp butter

1 egg for brushing

and leave them at room temperature for about 30 minutes to an hour.


In a small bowl cream the dry yeast with a little lukewarm milk. Leave aside 5 minutes or so.

In the mixer’s bowl mix flour, ricotta, oregano, diced butter and yeast mixture.

Slowly add enough milk to form a soft dough.

Place the dough into a greased bowl, cover with foil and leave until doubles in volume.

Divide the dough into 12 balls

Take one piece of dough and roll it on your working surface into a rope.

Lift one end of the rope over the other to make a loop. Push the end through the hole to make a knot.

Place the knots on baking sheets, cover with foil and leave to rest for about 30-40 minutes or until doubled in size. Brush them with egg wash.

Bake them in preheated oven at 425F for 16-17 minutes or until golden brown.

 

inside view

 

 

Yesterday I posted the list with 15 lovely blog, tonight I’m going to post 15 more blogs and for the rest 15 please let me know which blog you think deserves the award and I didn’t mention.

1. Lisa from Korean American Mommy

2. Sara from CaffeIna

3.Andreea from Andrea’ s wellness notes

4.  Raven from Ravie Nom Noms Blog

5. Nancy from Spicie Foodie

6. Lindsey from Gingerbread Cake

7. Koci from La Kocinera

 

 

8. Yesim from Yesim Style Kitchen

 

 

9. Zerin from Give Recipe

 

 

10. Dionne from Try Anything Once

11. Cardamom Hills

12. Spice Sherpa

13. Black Book Kitchen Diaries

14. Torview

last but not the least, ladies first, right?

15. Chef Dennis from More than a Mount Full

I also want to thank you all for you kind comments, they make me go on and brighten my day. From the bottom of my heart a big Thank you

Happy Thanksgiving to all of you, hope you are surrounded by great people and delicious food

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Walnut and Ricotta Cake 09/25/2010

Filed under: Cakes,Cheese,Cheesecake,Desserts,Mediterranean — Roxana GreenGirl {A little bit of everything} @ 11:22
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Soft, tangy ricotta cheese is widely used in Italian sweets. The cake sinks lightly after baking, don’t worry, this gives it an authentic appearance.

Ingredients

1 cup toasted walnuts

2/3 cup soft butter

2/3 cup sugar

5 eggs

2/3 cup ricotta

1/3 cup flour

vanilla extract or your choice

Directions

Cream together the butter and 1/2 cup sugar until light and fluffy.

Add the egg yolks, vanilla, ricotta cheese and flout and mix together.

Add the walnuts and mix.

Whisk the egg whites in a large bowl until sniff. Gradually whisk in the remaining sugar.

Carefully fold the whites into the ricotta mixture.

Preheat the oven at 375 F. Grease a 9 inch round cake pan. Turn the mixture into prepared pan and lever the surface.

Bake for 30 minutes until risen and firm. Leave the cake to cool in the pan.

For garnish I mixed 1 8 oz container mascarpone cheese and 2/3 cup ricotta.

Coat the cake with the cheese mixture and decorate as you wish

and serve

a closer view

 

 
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