Recipe#43: lemon ricotta pie
“Where there’s a whisk there’s a way!”
200 gr (1 cups) flour
100 gr (½ cup) sugar
100 gr (½ cup) butter – softened
250 gr (1 cup) ricotta cheese
100 gr (½ cup) sugar
2 egg yolks
2 lemons’ zest
On your work surface area, combine flour, sugar, butter (softened) and egg. Knead the dough until smooth and soft. Cover in plastic wrap and let rest in the fridge while you make the cream filling.
For the filling, combine the ricotta cheese and the sugar, add the egg yolks and then the lemon zest.
Spread the dough in the pan, with sides, leaving some dough to cover the top.
Fill the pie with the cream and then cover with the remaining spread out dough.
Bake for around 35′ or until the top turns slightly brown.
Let it cool and sprinkle with powdered sugar and thinly sliced almonds (optional).
Recipe#36: blackberry muffins with lemon zest and poppy seeds
“Laughter is brightest where food is best.” (Irish proverb)
200 gr (1 ¾ C) flour
1 ½ – 2 tbsp poppy seeds
½ tsp baking soda
1 tsp baking powder
100 gr (½ C) butter
150 gr (¾ C) white sugar
2 tsp vanilla extract
zest of 1 lemon
2 tbsp lemon juice
50 ml (¼ C) milk
120 ml (½ C) yogurt
250 gr blackberries
Preheat the oven to 225° C (430° F).
Whisk together all the dry ingredients – flour, baking soda, baking powder and poppy seeds.
Then, in another bowl, combine butter (softened to room temperature), sugar, eggs, lemon juice and lemon zest.
Merge the dry and the wet ingredients, then add the milk and the yogurt. Mix just until combined. At this point, gently fold in the blackberries.
Fill your muffin liners almost to the top. Bake the muffins at high temperature for no more than 4-5 minutes, then lower the temperature to 180° C (350° F) and bake for an additional 10 minutes.
Recipe#35: almond, white chocolate and lemon cake
“Food is the most primitive form of comfort.” (Sheila Graham)
200 gr pealed almonds
200 gr white chocolate
100 gr butter
70 gr flour
150 gr sugar
zest of 3 lemons
juice of 1 lemon
1 tsp vanilla
2 tsp baking powder
Preheat the oven to 180°C (360°F) and line a 22 cm (9 inch) baking pan with parchment paper.
Melt the white chocolate with the butter and set aside. Grind the almonds with the sugar and set aside.
In a bowl whisk together the eggs, the vanilla, the lemon zest and juice. Gradually add all the other ingredients: the butter and chocolate mixture, the ground almonds with sugar, the flour and the baking powder.
Pour the batter in the pan and bake for around 45 minutes. However, if the top of the cake starts to brown, cover it with foil.
Keep in mind that if you prepare the cake a day beforehand, it is even more tasty!