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Tex, food that would make Chuck Norris proud! And I never thought of roasting sprouts before - do they need long in the oven?

Robert, looks delicious - as always..

I do know Robin thought an Aussie burger with beetroot was odd, so I wasn't sure how an Aussie pizza with an egg would go down..

On my trip to Sydney I saw one place selling a pizza that had a swirl of vegemite on it.

-Paul W.

Oh puhlease. Even I think that's wrong...

I haven't been posting here in a while. Here are several dishes I have made in the last couple of weeks:


Roasted Duck with an Andalusian Sauce


Fritto Misto


Red Mullet with Mango Sauce


Chkmeruli (Chicken with Garlic and Walnut Sauce)

My very simple peach tart with raspberries from last night.

Beautiful, Bob!

Celia

Thanks. Tasted good too. I kept it really simple - simple crust, peaches poached very lightly in sugar syrup, then I reduced the syrup and spooned it over the arrangement and added the fresh berries. Next week will be the last of the local peaches.

The raspberries look wonderful too - we don't grow raspberries here in Sydney, our temperate clime precludes it...

Those came from a Mennonite farmer here who grows wonderful berries - strawberries in the spring, and then keeps the raspberries coming all summer long and into the fall. We've also been able to get a good supply of commercial berries in the super market this year - more than usual it seems. I love raspberries.

A new cheese for me - ubriaco - hard parmesan style cheese covered in grape pomace, dunked in red wine and matured for six months.

[Jenise]

I haven't been posting here in a while. Here are several dishes I have made in the last couple of weeks:

Chkmeruli (Chicken with Garlic and Walnut Sauce)

Michelle, all your dishes look fabulous, but I'm particularly entranced by the chicken with walnut and garlic sauce. Could you post the recipe?

Jenise, if you click on the link, recipe is on Michelle's blog.

I have finally nailed my recipe for ricotta cake!

I haven't been posting here in a while. Here are several dishes I have made in the last couple of weeks:

Chkmeruli (Chicken with Garlic and Walnut Sauce)

Michelle, all your dishes look fabulous, but I'm particularly entranced by the chicken with walnut and garlic sauce. Could you post the recipe?

Hi Jenise,

Thank you very much. The link to the recipe is directly under the photo. Click on the text below and it will take you to my blog page with the recipe:

Chkmeruli (Chicken with Garlic and Walnut Sauce)

[Jenise]

Got it, Michelle, thanks.

[Jenise]

I have finally nailed my recipe for ricotta cake!

Celia, I've never had a ricotta cheesecake. Would have thought it would have made a lighter/looser cheesecake, but yours looks denser, less custardy, which I personally would adore. Am I interpreting the texture I see in the picture right?

Jenise, the filling is made by folding egg whites through the ricotta/sour cream/sugar mix, which gives it a fluffy, crumbly texture rather than a smooth one. I've cut the eggs back to two per 500g of ricotta, which means the mix doesn't taste "eggy". I've just made a version without a crust for a gluten-free friend, it's been setting overnight. so I'm not sure yet how it went..

[Jenise]

Jenise, the filling is made by folding egg whites through the ricotta/sour cream/sugar mix, which gives it a fluffy, crumbly texture rather than a smooth one. I've cut the eggs back to two per 500g of ricotta, which means the mix doesn't taste "eggy". I've just made a version without a crust for a gluten-free friend, it's been setting overnight. so I'm not sure yet how it went..

Well, it looks just right for my tastes--when I make pumpkin pies, I always prefer them on the second day when they're a little drier. Did you flavor this, btw?

No, but you certainly could. Mine just has a little vanilla added, but the bought ones which inspired me often have cinnamon or nutmeg. I prefer mine very plain.

MMmmm. ricotta cheesecake. My favorite. NIce, Celia.

Thanks Barb!

Jenise, I made a crustless version yesterday, and took this photo for you, so you could see the consistency of the filling.

[Jenise]

Thanks Barb!

Jenise, I made a crustless version yesterday, and took this photo for you, so you could see the consistency of the filling.

Celia, that looks DIVINE. Just perfect. I've never had ricotta cheesecake before and wouldn't have guessed it to turn out like that. Did you make your own ricotta?

Thanks Jenise! We have access to some great Italian-style cheeses, so I've never had to try making our own (not yet, anyway).

The crustless ricotta cake was really easy..

Celia

Celia, if you were my neighbor, I'd shortly weigh about 400 pounds!

No problem, RR, we have big doors!