Tag Archives: cheese

Royal food for lazy folk #2

Cheese – milk’s leap toward immortality.
~ Clifton Fadiman

It resembled a generous slice of magic swirling dessert set to gather smiles from the Tooth Fairy…

It brought to mind a curious word I seldom think about…

It was better than dessert and the consideration of calories…

It was a jolly good Sunday lunch.

What you do – you slice some of your favourite bread (I used sourdough), lay it flat and add the layers:


…and if you are lucky like me and have a beautiful friend who makes you fig and walnut salami, you can add a little of that on too.

Sweet like a cherry on a cupcake.

* This triple brie with black truffle sandwiched in the middle is made by Over the Moon Dairy Company and is as amazing as it sounds :-) I picked up my wedge from a nice gentleman Roland at Grey Lynn Farmers’ Market on Sunday.

** I received a goodie bag on Sunday which included this jar of Northern Rata honey from J. Friend and Co… I very much enjoyed its delicate/earthy flavour and elegant texture, and look forward to experimenting more with it!

Chocolate, cheese, action

A dessert without cheese is like a beautiful woman with only one eye.
~ Anthelme Brillat-Savarin

It strikes me now that I fed my flatmates and guests an overbearing amount of chocolate and cheese for dinner tonight… oops!

The first thing I started working on late this afternoon was the chocolate crust bit of this recipe from Tessa Kiros’ “Falling Cloudberries”:
#52 Ricotta Tart with a Chocolate Crust – Page 331

It looks like a thin pizza here, but really, it isn’t. It’s a comfy cake tin lined with a deep chocolatey pastry bed encasing some silky citrusy cheese mix (pre-baking).

I like starting dinner preparations with Dessert leading the way.

Now, lest you begin to believe it turned out to be a perfect success, it wasn’t. Perhaps it is due to the fact that I didn’t have a food processor and beat it all by hand, but it refused to set properly even after an excessively long time in the oven. It eroded with startling ease when one of my flatmates accidentally dropped the cake tin too (the tin landed on its bum, thank God!) Here is the remains of the eroded tart depicted, after everyone had a wobbly scoop of it:

Taste-wise, though, what can I say? You can hardly go wrong with the good flavours of ricotta, chocolate, lemon & orange juice and orange zest… ;-)

And this? No, it’s not a quirky dessert; it’s salad! Salad with arugula, feta, pistachio nuts, cranberry sprinkle, sliced almonds, plump dried apricots, onion, snow pea shoots, orange zest, and just for fun – chocolate bits (inspired by Molly Wizenberg’s book, “A Homemade Life”).

We also had filo parcels filled with chicken, apricots, brie, chutney, garlic, onions, cashew nuts, basil, parsley, salt & pepper… but I neglected to take photos of those.

I was a little sleepy as we sat in the lounge afterwards, so I missed out on quality engagement with the others… but it was an enjoyable night nevertheless and I’m glad everyone else got to see each other, eat, relax, spend time together. Super.

[edit] It is now Saturday morning, and I’ve just had a lovely surprise.

The ricotta tart has somehow improved greatly in taste and texture overnight (I just a small slice of it for breakfast). I’m not a fan of leftovers most of the time, but in making a few of Tessa’s desserts, I have been finding that they taste a million times better when they are given time to sit in the fridge or on the kitchen bench, depending on the dessert in question of course. [/edit]