Saturday cooking session was another success with the pasta maker getting a bit of action, and with me wanting to make a cake and the oven being out of action due to a recent electrical fault the only option was to make a bake-free cheesecake. With guests coming over in the evening I even had several extra mouths to feed, cooking was going to be so much more fun and with added pressure, I really did want them to like the meal.
With Jarek by my side we cooked up some ricotta and spinach ravioli with sage butter sauce. I made the dough but left the putting ravioli together for Jarek, he’s much better at the things that require patience (though I don’t want to be saying that out loud). Traditionally ravioli is fairly small, ours was double in size but the finished product was yummy.
The night before it was time to bring out the dessert making skills. It’s been a while since I last made a cake that turned out just the way I wanted, and with this one it did just that. At first I was convinced especially when I realised the simple recipe I found was a little more complicated and time consuming than I first thought. Of course, I had to play with it just a touch and add a couple of things that were not included like ricotta cheese and to double the portion size to feed the guests.
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| Crush the biscuits and melted butter |
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| Drain the cherries |
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| Whip the cream |
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| Combine ricotta and cream |
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| Layer the cream and cherries |
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| Cover with syrup mixed with cornflour and leave in fridge over night |
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| Sprinkle cherries on to top |
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| Enjoy the next day…yummy |
